Orange and Spice 'Nutella' Cookies
Photography by Claire Aldous .
I love the simplicity of this mix and bake cookie. With a snappy coating of dark chocolate and it’s warm spices, they’re a winner when time is short.
1 x #7 egg (large)
1/3 cup cream
2 tablespoons rice bran oil
1 teaspoon vanilla extract
¼ teaspoon sea salt
½ cup caster sugar
¼ cup packed brown sugar
¼ cup good quality cocoa
1 teaspoon baking powder
1 teaspoon each ground cinnamon and nutmeg
½ teaspoon each ground cloves and freshly ground black pepper
finely grated zest 1 large orange
2 cups plain flour
½ cup roasted hazelnuts, roughly chopped
To finish
200 grams dark chocolate, 72% cocoa, melted
3 tablespoons finely chopped roasted hazelnuts
Flat baking tray, greased and lined.
Preheat the oven to 170°C fan bake.
Place all of the ingredients, except the flour and hazelnuts in a large bowl and whisk to combine.
Add the flour and hazelnuts and stir to make a thick dough then use your hands to finish bringing it all together.
Pull off small chunks and form into 26 balls.
Place on a the baking tray and form into small pear shapes.
Cook for about 9-10 minutes or until the tops look dry and they have cracked a little. Don’t overbake or they will be tough.
Transfer to a cooling rack and cool completely.
To finish: Holding each cookie upside down, dip ¾ of it in the melted chocolate, letting the excess drip back into the bowl. Place back on the cooling rack and sprinkle with chopped hazelnuts. Leave until the chocolate has set, then store in an airtight container for up to 3 days. Makes approx 26.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.