I used to cook mini versions of these biscuits for petit fours when I was head chef at the Castle Hotel in Taunton, and they really are that good. Even better, the mixture can be made raw and frozen, then cut and baked when you want fresh biscuits.
Ingredients
- 225 g unsalted butter, softened
- 225 g caster sugar
- 170 g tube Carnation Condensed Milk
- 350 g self raising flour, sifted
- 100 g dark chocolate, chopped
- 100 g hazelnuts, roasted and chopped
Instructions
- In a large bowl, cream the butter and sugar until pale. Stir in the condensed milk.
- Mix in the flour and then work in the chocolate and the nuts. Divide the dough in half and place each half in a square of foil or cling film.
- Roll into two thick sausage shapes. Chill well this dough will keep quite happily in the refrigerator for a week or so.
- When ready to bake, preheat the oven to 180C, 350F, Gas Mark 4.
- Peel off the cling film or foil, cut into thick slices. Batch bake in the oven on trays lined with baking parchment for about 15 minutes or until golden brown at the edges, but still a little soft.
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Nutrition Facts
Hazelnut and Chocolate Chunk Cookies
Amount per Serving
Calories
452
% Daily Value*
Fat
24
g
37
%
Saturated Fat
12
g
75
%
Trans Fat
1
g
Cholesterol
41
mg
14
%
Sodium
24
mg
1
%
Potassium
150
mg
4
%
Carbohydrates
54
g
18
%
Fiber
2
g
8
%
Sugar
30
g
33
%
Protein
7
g
14
%
* Percent Daily Values are based on a 2000 calorie diet.
