RECIPE: HAZELNUT BITES.

A few months ago I tested out Minimalist Baker's recipe for 1 Bowl Hazelnut Cake, with a few changes: I used eggs rather than the suggested vegan alternative and I made the mistake of making cupcakes rather than a full cake which meant they were all eaten (they were moist and delicious) before I had any chance of frosting them.

Since the hazelnuts in the recipe are part of the topping rather than the batter, I've had a bag of hazelnuts sitting in the pantry since, staring at me as if to say, "why didn't you put us in that cake... you need to bake something else... you must eat us or it was all for nothing...".

So I finally put them to use with this delicious recipe for HAZELNUT BITES. I recommend cooling them and then storing in the fridge before serving but if your household (and stomach) is anything like mine, that might be a bit of a struggle.

HAZELNUT BITES RECIPE

Yields 24.

INGREDIENTS

115g butter

140g/3/4 cup brown sugar

1 egg

1 tbsp almond essence

150g/1 1/4 cup flour

3/4 tsp baking powder

pinch of salt

200g/2 1/4 cup rolled oats

285g milk chocolate chips (85g for the batter, 200g for topping)

80g hazelnuts - toasted and chopped*

*If you're lazy like me, toast, peel, cover with a teatowel and go to town on them with a something heavy (I used a mallet)! It's fun and quick. It also makes them better for sprinkling.

BISCUITS

1. Preheat oven to 180°C/350°F. Grease/line a baking sheet - I used two.

2. Cream butter and sugar. Add the egg and almond essence and beat well.

3. In a separate bowl, sift together flour, baking powder and salt.

4. Add to wet mixture, beat until it resembles cookie dough, then stir in the oats, 85g of chocolate chips and half of the hazelnuts.

5. Spoon mixture onto prepared trays - should create approximately 24 bites. Flatten with a rolling pin (I used the bottom of a glass to flatten, then mould into a nice round shape).

5. Bake for 10-15 minutes, or until golden brown.

6. Remove from oven, transfer to cooling rack and allow to cool thoroughly before topping.

You can do it! You do not need to burn the roof of your mouth on hot, incomplete hazelnut bites and then feel bad for not finishing them off!

Well, maybe one is okay. Especially if like me you had one that broke on the journey from tray to cooling rack.

TOPPING

1. Melt 200g chocolate chips in a heatproof bowl over a saucepan of simmering water. Click here if you're unfamiliar with this method.

2. Cover the tops of your cooled bites with the melted chocolate (I spoon the mixture onto the biscuits then smooth with the back of the spoon but you do whatever works for you).

3. Sprinkle with the remaining hazelnuts - depending on how cool your house is you might want to do this as you go or risk your chocolate setting.

4. Allow to cool, then transfer to airtight container and transfer to refrigerator.

Or just go ahead and eat them now. I wouldn't blame you at all.

These are lovely on a cold day (like it is here lately!) with a cup of tea!

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