1 box NOMU MiniMakes Chocolate Cookie Dough Mix
50g unsalted butter, melted
1 large egg
60g whole glace cherries, cut in half
40g blanched hazelnuts, roughly chopped
100g dark chocolate, melted
Preheat your oven to 180°C and line a large tray with baking paper.
Whisk the melted butter and sugar (sachet 1) together, then whisk in the egg until combined. Add the cookie mix (sachet 2) and mix to form a uniform dough. Stir through the cherries and hazelnuts until evenly distributed. If the dough is very sticky, cover and chill for 30 minutes to firm up.
Shape the dough into a log on the prepared tray, about 2cm high and 7cm wide.
Bake for 25-30 minutes or until cooked through, then remove from the oven and allow to cool on the tray. Reduce the oven temperature to 160°C.
Using a large sharp serrated knife, slice the slightly warm biscuit log from the short end into 5mm-thick slices. Space the biscotti cut-side up on baking trays and place in the oven to dry for 10-15 minutes, flipping the biscotti over halfway through.
Transfer to wire racks to cool completely. Dip and drizzle with melted dark chocolate and place in the fridge to set.
Tip: You can swap out the glace cherries for dried sour cherries or cranberries if you prefer. Shred the zest from 1 naartjie or clementine into the chocolate cookie dough for another layer of festiveness!
1 box NOMU MiniMakes Chocolate Cookie Dough Mix
50g unsalted butter, melted
1 large egg
60g whole glace cherries, cut in half
40g blanched hazelnuts, roughly chopped
100g dark chocolate, melted
Preheat your oven to 180°C and line a large tray with baking paper.
Whisk the melted butter and sugar (sachet 1) together, then whisk in the egg until combined. Add the cookie mix (sachet 2) and mix to form a uniform dough. Stir through the cherries and hazelnuts until evenly distributed. If the dough is very sticky, cover and chill for 30 minutes to firm up.
Shape the dough into a log on the prepared tray, about 2cm high and 7cm wide.
Bake for 25-30 minutes or until cooked through, then remove from the oven and allow to cool on the tray. Reduce the oven temperature to 160°C.
Using a large sharp serrated knife, slice the slightly warm biscuit log from the short end into 5mm-thick slices. Space the biscotti cut-side up on baking trays and place in the oven to dry for 10-15 minutes, flipping the biscotti over halfway through.
Transfer to wire racks to cool completely. Dip and drizzle with melted dark chocolate and place in the fridge to set.
Tip: You can swap out the glace cherries for dried sour cherries or cranberries if you prefer. Shred the zest from 1 naartjie or clementine into the chocolate cookie dough for another layer of festiveness!
1 box NOMU MiniMakes Chocolate Cookie Dough Mix
50g unsalted butter, melted
1 large egg
60g whole glace cherries, cut in half
40g blanched hazelnuts, roughly chopped
100g dark chocolate, melted
Preheat your oven to 180°C and line a large tray with baking paper.
Whisk the melted butter and sugar (sachet 1) together, then whisk in the egg until combined. Add the cookie mix (sachet 2) and mix to form a uniform dough. Stir through the cherries and hazelnuts until evenly distributed. If the dough is very sticky, cover and chill for 30 minutes to firm up.
Shape the dough into a log on the prepared tray, about 2cm high and 7cm wide.
Bake for 25-30 minutes or until cooked through, then remove from the oven and allow to cool on the tray. Reduce the oven temperature to 160°C.
Using a large sharp serrated knife, slice the slightly warm biscuit log from the short end into 5mm-thick slices. Space the biscotti cut-side up on baking trays and place in the oven to dry for 10-15 minutes, flipping the biscotti over halfway through.
Transfer to wire racks to cool completely. Dip and drizzle with melted dark chocolate and place in the fridge to set.
Tip: You can swap out the glace cherries for dried sour cherries or cranberries if you prefer. Shred the zest from 1 naartjie or clementine into the chocolate cookie dough for another layer of festiveness!
1 box NOMU MiniMakes Chocolate Cookie Dough Mix
50g unsalted butter, melted
1 large egg
60g whole glace cherries, cut in half
40g blanched hazelnuts, roughly chopped
100g dark chocolate, melted
Preheat your oven to 180°C and line a large tray with baking paper.
Whisk the melted butter and sugar (sachet 1) together, then whisk in the egg until combined. Add the cookie mix (sachet 2) and mix to form a uniform dough. Stir through the cherries and hazelnuts until evenly distributed. If the dough is very sticky, cover and chill for 30 minutes to firm up.
Shape the dough into a log on the prepared tray, about 2cm high and 7cm wide.
Bake for 25-30 minutes or until cooked through, then remove from the oven and allow to cool on the tray. Reduce the oven temperature to 160°C.
Using a large sharp serrated knife, slice the slightly warm biscuit log from the short end into 5mm-thick slices. Space the biscotti cut-side up on baking trays and place in the oven to dry for 10-15 minutes, flipping the biscotti over halfway through.
Transfer to wire racks to cool completely. Dip and drizzle with melted dark chocolate and place in the fridge to set.
Tip: You can swap out the glace cherries for dried sour cherries or cranberries if you prefer. Shred the zest from 1 naartjie or clementine into the chocolate cookie dough for another layer of festiveness!
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Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…
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PLUS, one lucky shopper will WIN back the value of their cart in CASH!
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Leave your details below to crack the egg to reveal your prize!
PLUS, one lucky shopper will WIN back the value of their cart in CASH!
You found a hidden Easter Egg!
Leave your details below to crack the egg to reveal your prize!
PLUS, one lucky shopper will WIN back the value of their cart in CASH!
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