I was looking for an important note on the fridge the other day and was confronted with a rainforest worth of paper. Photos. Drawings. Receipts. Notices from school / Brownie Guides/ dancing. And a recipe torn from a magazine for chocolate dessert cookies.
Naturally I abandoned the search for said note and immediately set to work making these bickies.
A previous visit to Costco saw me emerge with 6 tins of sweetened condensed milk. When I saw this recipe it was serendipity.
The hazelnut meal gives a gorgeous Nutella-esque taste. I might use almond meal next time and see how that goes.
I deliberately under-baked the recipe, which was from Woman’s Day magazine courtesy of my lovely neighbour Larissa, to ensure these were soft and fudgy. If you want them firmer add another 10 or so minutes to the baking time.
GATHER:
200 grams dark chocolate, chopped
50 grams butter, chopped
395 gram tin sweetened condensed milk
¼ cup hazelnut meal
1 1/3 cups self-raising flour
LET’S GET TO IT:
In a large heatproof bowl place chocolate, butter, and sweetened condensed milk. Place bowl of pan of simmering water and stir until melted and smooth.
Remove from heat, then stir in flour and hazelnut meal with a silver spoon, then place in fridge for half an hour.
Meanwhile, line two large baking sheets with no-stick paper and preheat oven to 160C.
Remove from fridge, then roll ¼ cup of mixture into balls and place on sheet, allowing room to spread.
Back for around 14 minutes, remove from oven, allow to cool on tray for five minutes then place on cooling rack. Can be served warm or cold.
