The food processor does most of the work in this cookie recipe, but younger children will enjoy rolling the dough into balls and thumbprinting. Older kids can make them on their own
- Preparation and cooking time
- Prep:20 mins
- Cook:20 mins
- plus chilling
- Easy
- Makes 25
- Freezable (without chocolate filling)
- Vegetarian
Ingredients
- 180g hazelnuts, toasted
- 100g plain flour
- 90g buckwheat flour
- 60g golden caster sugar
- 180g unsalted butter
- 100g dark chocolate, roughly chopped
- 1 tsp coconut oil (or use any flavourless oil)
Method
- STEP 1
Line a baking tray with baking parchment. Tip the hazelnuts into the bowl of a food processor and pulse until finely chopped. Add the flours, sugar and a pinch of flaked sea salt, and process for 20-30 secs until fully combined. Add the butter and pulse until the mixture just starts to come together. Tip the dough out onto a work surface and knead by hand until smooth.
- STEP 2
Roll the dough into 25 small balls, then transfer to the prepared baking tray. Using your thumb or the handle of a wooden spoon, make an indent in the centre of each piece of dough. Put the tray in the fridge and chill for 30 mins before baking. Heat oven to 180C/160C fan/gas 4.
- STEP 3
Bake in the oven for 15-20 mins or until light golden brown. Put the chocolate and oil in a heatproof bowl and set over a pan of simmering water, stirring occasionally, until fully melted. Use a teaspoon to top each cookie with a little melted chocolate. Put aside until the chocolate has set.
