Weeknight Dinner

Easiest halva, hazelnut and dark chocolate slice’n’bake’ cookies I’ve pretty m…

Easiest halva, hazelnut and dark chocolate slice’n’bake’ cookies ?

I’ve pretty much always got a roll of this cookie dough in my fridge, ready to bake for when you NEED a cookie fresh from the oven. A daily occurrence for me. Here’s the recipe!

Note: I’ve tagged a few brands in the ingredients, just so you know what I like to use – this is not sponsored – but don’t forget to tag me if you give them a go! I love seeing your creations ?

(Makes approx 30 cookies – 15 per log)
– Preheat oven to gas 4.

125g softened salted butter (I used lurpakuk)
100g light muscovado sugar (billingtonsuk)
45g golden caster sugar (billingtonsuk)
1tsp vanilla bean paste (nielsenmasseyuk)

285g plain flour
1tsp baking powder
1 medium egg (clarencecourt)
2 tbsp milk
30g chopped roasted hazelnuts
125g halva of choice (I get this from my local Turkish shop but you might find it in the ‘world food’ supermarket aisles or online)
100g dark choc chips/chunks (I used 50g jumbo ones from williescacao and 50g standard size chunks droetkerbakes)

– combine the above together then tip onto a clean worktop (it will look like it’s too dry and won’t come together – it will). Work it just a little until it forms a ball. Split this in two.

– roll each ball into long sausages/logs. Wrap in cling film. I actually find it easier to get the dough in the cling film first, then roll and shape. Rest them in the fridge for at least 30mins.

– when you’re ready to bake, take a cookie log out the fridge and slice into 1/2 inch pieces (approx). Pop each cookie on a parchment-lined sheet pan & flatten slightly with your palm. Sprinkle on some sea salt (I like maldonsalt on these). Pop into the oven (top shelf) for 12-15mins (I like more of a biscuit texture, so bake for the full 15). These don’t spread much during cooking, but I rotate the tray once 1/2 way through.

remove and cool. They will be soft when they come out, so leave them on the parchment when you transfer to a cooling rack. Enjoy! The other log will keep up to a week in the fridge (if wrapped properly) or can be frozen (just add a few mins onto the cooking time if cooking from frozen).
© ~real.foodie

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