by @rubs__food
Ingredients
170g butter
1 ice cube
1 egg and 1 egg yolk
1/3 cup coconut sugar
2/3 cup soft brown sugar
1 tsp vanilla bean paste
1 cup wholemeal spelt flour
1/2 cup buckwheat flour
Big pinch of sea salt
1/2 tsp baking powder
1 bar of Bennetto Original Dark chocolate
1/2 cup chopped hazelnuts
Method:
- Heat butter in a pan on low heat until bubbling. Continue to cook until deep brown.
- Take off the heat and allow to cool slightly. Add a singular ice cube so that the it gets back the moisture lost whilst bubbling away
- In another bowl, mix the eggs and sugar till glossy and thick
- Pour in the butter, vanilla and mix again
- Sift in all of the dry ingredients and fold with a spatula
- Chop the chocolate and nuts then fold that in too. The mixture should be just thick enough to roll into soft balls. Place in the fridge to harden up for 30-1 hr
- Preheat the oven to 180°
- Place handful sized balls of dough onto lined baking tray
- Bake for 7-10 mins until golden brown
