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ORGANIC ROOT VEGETABLES WITH HONEY & THYME
Ice cream scoop chocolate & hazelnut biscuits

Ice cream scoop chocolate & hazelnut biscuits

Ingredients

150g whole raw hazelnuts
125g softened unsalted butter
½ cup caster sugar
¼ cup brown sugar
1 egg
1¼ cups cake flour
1 tsp baking powder
1 tsp NOMU Sweet Rub
½ cup NOMU Decadent Hot Chocolate chunks

Directions

Preheat your oven to 180°C and line a baking tray with baking paper.

Place the hazelnuts on a baking tray and roast until golden brown. Place between 2 tea towels and rub to remove the skins, then roughly chop.

Place the butter, caster sugar and brown sugar into a bowl and beat until light and creamy. Add the egg and beat well. Add the flour, baking powder, Sweet Rub, Decadent chunks and chopped hazelnuts and mix well to combine.

Using an ice cream scoop, scoop the mixture onto the prepared tray, allowing room for the biscuits to spread.

Bake for 18-20 minutes or until the biscuits are golden. Transfer to a cooling rack and allow to cool. Serve with a delicious mug of NOMU Hot Chocolate!

Ingredients

150g whole raw hazelnuts
125g softened unsalted butter
½ cup caster sugar
¼ cup brown sugar
1 egg
1¼ cups cake flour
1 tsp baking powder
1 tsp NOMU Sweet Rub
½ cup NOMU Decadent Hot Chocolate chunks

Directions

Preheat your oven to 180°C and line a baking tray with baking paper.

Place the hazelnuts on a baking tray and roast until golden brown. Place between 2 tea towels and rub to remove the skins, then roughly chop.

Place the butter, caster sugar and brown sugar into a bowl and beat until light and creamy. Add the egg and beat well. Add the flour, baking powder, Sweet Rub, Decadent chunks and chopped hazelnuts and mix well to combine.

Using an ice cream scoop, scoop the mixture onto the prepared tray, allowing room for the biscuits to spread.

Bake for 18-20 minutes or until the biscuits are golden. Transfer to a cooling rack and allow to cool. Serve with a delicious mug of NOMU Hot Chocolate!

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