I’ve made no secret of my newly discovered love for cookies and so, here’s another cookie recipe, this time for hazelnut and toffee cookies. I’m actually half working on something for my uni portfolio about cookies so expect there to be several cookie recipes in the coming weeks. (Could I possibly say cookie any more times?).
Perhaps another reason I’ve come to enjoy baking cookies so much is that they’re individual portion sized. That way, it’s so easy to package up a few cookies and pass them out to friends and family and this is something I’ve been really keen to do. Since I’ve finished lessons at uni, my life has become a cycle of working and baking. I’ve been baking so much recently- which I really have no problem with- but naturally, that means a fair few baked goods in the house. I’ve got so many ideas for new recipes that I’m desperate to try but the problem- and I swear I never thought I’d hear myself say this- is that I’m slightly overrun with food. Shock horror. It seems that individual treats are the way forward. In fact, this week I bought a 12 hole mini cake tin for the very reason of creating bitesize cakes that can be palmed off to my nearest and dearest. (Fun fact: I basically scoffed all these cookies before they even had the chance to be lovingly gifted to friends so this seems like it could be a bit pointless.)
Back to these hazelnut and toffee cookies. I’ve never been hugely adventurous past the humble walnut, mostly because I’m a sucker for a coffee and walnut cake and so they seem to be the only nuts we have in the house (insert nut joke here at your peril).
(Apart from coconut, but I’m sure we’re all familiar with the coconut conundrum.)
That was until I tried baking a pecan pie. Long story short, you’ve never seen such a pecan massacre in your life. It did, however, leave me with half a bag of pecan nuts left over and my nut horizons were widened. Now I’m all over maple and pecan, I’ve sampled the fancy pistachio, and thanks to some leftover hazelnuts from the Romeo and Chouxliet recipe, we now have another hazelnut recipe.
I’ve toyed with this hazelnut and toffee cookie recipe a bit and found that these are much better with the toffee drizzled over the top, rather than inside the biscuits. In the biscuit, the toffee pieces melt and make the biscuits really soft, so when you pick one up they start to bend all over the place. These are some seriously good, sticky, gooey cookies. Soft in the middle, crispy at the edges, with a sticky sweet toffee sauce and crunchy hazelnuts. If you won’t take my word for it, I guess you’ll have to make them yourself. Go on…
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- 125g butter
- 125g golden caster sugar
- 60g golden syrup
- 1 medium free range egg, beaten
- 240g self-raising flour
- 1tsp bicarbonate of soda
- 50g hazelnuts
- 50g fudge pieces
- 4tsp semi-skimmed milk
- Icing sugar to dust, optional
- Begin by preheating the oven to 180°c/350°f/gas mark 4. Line three baking trays with greaseproof paper or grease with butter.
- Beat together the butter, caster sugar, and golden syrup using a wooden spoon until smooth. Next, add the beaten egg and sieve in the flour and bicarbonate of soda. Tip in the hazelnuts, then stir all together with a large wooden spoon.
- Scoop teaspoonfuls of the mixture onto the baking trays. Leave space between them so the cookies can spread. Bake in the oven for about 15 minutes, or until golden brown and still soft in the middle. Leave the cookies to cool on the trays, then transfer onto a wire rack.
- For the toffee drizzle topping, put the fudge pieces and the milk in a microwavable bowl. Heat in very short bursts, about 10 seconds, and use the thin end of a spoon to stir between each, until the toffee pieces have melted. Don’t overheat or it will go too hard. Use the end of the spoon to drizzle the melted fudge over the biscuits. Dust with icing sugar. ▪