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kaberettfor my own records, more than anything else...
120g salted butter
75g dark brown sugar
75g light brown sugar
1 egg
200g plain flour
40g hazelnut meal
1/4 tsp baking soda
1/4 tsp baking powder
splash of milk
nibbed macadamias
chocolate various (in this instance some of the toffee-and-sea-salt, some of the milk-blood-orange, some 85%)
pre-heat oven to 180degC
mix butter and sugar; mix in egg; mix in flours; add enough milk to get it to actually pull together as a dough (need a bit more liquid because the nut meal ALWAYS ABSORBS MORE THAN YOU THINK IT'S GOING TO, SELF, so actually maybe reduce the amount of flour further next time)
bake for 10-15 minutes; remove and leave to cool
***
Half this batch went into the fridge overnight, so we'll see how that works out. These are a bit more crumbly and not quite as chewy as I was aiming for, but broadly good (also more than one seems to be enough to make the chocolate-response kick in, which is interesting calibration wrt hot chocolate mostly being fine). Consider poking at this recipe, having based this batch off a combination of this one and the Handle the Heat guide. Or, for that matter, consider looking at either of smitten kitchen's (though perhaps more the latter than the former).
120g salted butter
75g dark brown sugar
75g light brown sugar
1 egg
200g plain flour
40g hazelnut meal
1/4 tsp baking soda
1/4 tsp baking powder
splash of milk
nibbed macadamias
chocolate various (in this instance some of the toffee-and-sea-salt, some of the milk-blood-orange, some 85%)
pre-heat oven to 180degC
mix butter and sugar; mix in egg; mix in flours; add enough milk to get it to actually pull together as a dough (need a bit more liquid because the nut meal ALWAYS ABSORBS MORE THAN YOU THINK IT'S GOING TO, SELF, so actually maybe reduce the amount of flour further next time)
bake for 10-15 minutes; remove and leave to cool
Half this batch went into the fridge overnight, so we'll see how that works out. These are a bit more crumbly and not quite as chewy as I was aiming for, but broadly good (also more than one seems to be enough to make the chocolate-response kick in, which is interesting calibration wrt hot chocolate mostly being fine). Consider poking at this recipe, having based this batch off a combination of this one and the Handle the Heat guide. Or, for that matter, consider looking at either of smitten kitchen's (though perhaps more the latter than the former).