Chocolate and hazelnuts are one of the best favour combinations and nut butters are one of the easiest way to incorporate nuts in to recipes. These delicious treats are inspired by one of our new favourite cookbook – Sweet by Ottelenghi & Helen Goh.
Learn more about chocolate on our Chocolate Making course with Will Torrent.
The biscuits can be made in advance then sandwiched together closer to the time. It’s a great recipe for kids to help with. They love squashing the balls of dough with a fork.
Chocolate and Hazelnut Yum Yum Biscuits
For the icing:
- 200g cream cheese
- 100g hazelnut butter (We like Meridian’s)
- 100g icing sugar
For the biscuits:
- 175g plain four
- 60g cocoa powder
- 70g icing sugar
- 170g softened butter
- 200g plain chocolate
- Bronze sprinkles and/or chopped hazelnuts
- Weigh all the ingredients for the biscuits into one large bowl & mix either with a hand mixer or stand mixer until the dough forms breadcrumbs, then knead it together lightly by hand until it comes together.
- Divide the dough into equal size balls and place on a baking tray lined with parchment. You can weigh these if you’d like a professional finish.
- Squash the balls down with the back of a fork. You may want to dip the fork in a little coco powder to prevent it sticking.
- Bake in a preheated oven at 160°c for 20-25 minutes. Be careful to remove from the oven before they take on too much colour. Allow to cool on a wire rack.
- Whilst the biscuits are baking you can make your filling. Mix together the cream cheese, nut butter and icing sugar until you have a smooth glossy mix.
- When the biscuits have cooled sandwich together with the cream cheese mixture.
- Dip the biscuits in the melted chocolate then top with the chopped nuts and bronze sprinkles.