Crunchy Choc Hazelnut Biscuits


It's cold ❄️, raining, and my bikkie container empties at an alarming rate (I'm not blaming anyone.......but I know who you are!). I had leftover hazelnuts so thought I would combine them with some choccy :) - these bikkies are crunchy, chocolatey and very moreish.

225 g Bakers' Magic gluten free flour 
175 g Hazelnuts (or hazelnut meal)
1 tsp Baking powder
150 g Caster sugar
20 g Psyllium husk
1/4 tsp Salt
300 g Dark chocolate chips
200 g Melted butter
1 egg
50 g Hot water

Heat oven to 170 C (fan forced). Line 2 baking trays with baking paper.
In a food processor blend together the dry ingredients. 
Melt the butter. Add in the egg and hot water. Whisk with a fork to combine. 
Mix the dry and wet ingredients together. 
The dough when first made is quite greasy - you can either bake immediately or let the dough cool in the fridge for ~1 hour. 
The size of the biscuits/cookies will depend on the amount of dough used (20 g is a good size) - they don't spread a great deal when baking. Place balls of the dough on the baking tray in a 6 x 5 configuration.
As with most of my choc chip cookie recipes I don't know how many cookies the batch makes as my daughter and I ate quite a lot of the dough.

Bake in the oven for approximately 20 mins. The baking time will vary depending on your oven and how big the balls are. If your oven has a “hot” spot turn the trays halfway through baking.

Simply enjoy!