Chocolate & hazelnut thumbprint cookies
- Preparation and cooking time
- plus chilling
- Makes 25
- 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)
- 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.