© Photography by Steve Baxter
A classic combination of hazelnuts and dark chocolate which melt in the mouth.
Makes about 30 cookies
Preparation time: 10 minutes
Cooking time: 15-18 minutes
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Method |
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225g (8oz) unsalted butter, softened
225g (8oz) caster sugar
170g tube Carnation Condensed Milk
350g (12oz) self-raising flour, sifted
100g (4oz) dark chocolate, chopped
100g (4oz) hazelnuts, roasted and chopped
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In a large bowl, cream the butter and sugar, until pale. Stir in the condensed milk. Mix in the flour and then work in the chocolate and the nuts.
Divide the dough in half and place each in a square of foil or cling film. Roll into two thick sausage shapes. Chill well; this dough will keep quite happily in the refrigerator for a week or so.
When ready to bake, preheat the oven to 180°C, 350°F, Gas Mark 4. Peel off the clingfilm or foil, cut off thick slices, and batch bake in the oven on trays lined with baking parchment for about 15 minutes or until golden brown at the edges, but still a little soft.
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This delicious recipe is taken from Phil Vickery's new book, A Passion For Puddings. His cool collection of 35 classic and contemporary recipes includes Stem Ginger Sponge with Sticky Orange Syrup, Peach Custard Tart with Hazelnut Brittle – and good old Chocolate Banoffee Pie.
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