1 x #7 egg (large)
1/3 cup cream
2 tablespoons rice bran oil
1 teaspoon vanilla extract
¼ teaspoon sea salt
½ cup caster sugar
¼ cup packed brown sugar
¼ cup good quality cocoa
1 teaspoon baking powder
1 teaspoon each ground cinnamon and nutmeg
½ teaspoon each ground cloves and freshly ground black pepper
finely grated zest 1 large orange
2 cups plain flour
½ cup roasted hazelnuts, roughly chopped
200 grams dark chocolate, 72% cocoa, melted
3 tablespoons finely chopped roasted hazelnuts
Flat baking tray, greased and lined.
Preheat the oven to 170°C fan bake.
Place all of the ingredients, except the flour and hazelnuts in a large bowl and whisk to combine.
Add the flour and hazelnuts and stir to make a thick dough then use your hands to finish bringing it all together.
Pull off small chunks and form into 26 balls.
Place on a the baking tray and form into small pear shapes.
Cook for about 9-10 minutes or until the tops look dry and they have cracked a little. Don’t overbake or they will be tough.
Transfer to a cooling rack and cool completely.
To finish: Holding each cookie upside down, dip ¾ of it in the melted chocolate, letting the excess drip back into the bowl. Place back on the cooling rack and sprinkle with chopped hazelnuts. Leave until the chocolate has set, then store in an airtight container for up to 3 days. Makes approx 26.