| makes 16-18 | prep time 5mins | cooking time 15mins |
INGREDIENTS:
85g unsalted butter & a little extra for greasing
175g chocolate hazelnut spread
175g porridge oats
70g blanched hazelnuts, chopped
METHOD:
Preheat oven to 200 degrees celsius grease a baking sheet
Place the butter and chocolate hazelnut spread in a saucepan and heat until gently melted
Add the porridge oats and hazelnuts to the chocolate mixture and stir to combine thoroughly
Shape the mixture into 16-18 equal sized balls, then press onto the prepared baking sheet. Bake in the preheated oven for 10-12minutes. Remove from the oven and leave until firm before transferring the cookies to a wire rack to finish cooling.
Bon Appetit!
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