Chocolate hazelnut biscuits

Make a batch of these low cost chocolate hazelnut cookies, super easy, lowFODMAP and with a gluten free option, they are perfect for dunking in tea or a cold glass of milk

Serves: 37 (makes 37 biscuits)

Time to make: 37 mins , plus 1 hr chilling

Hands-on time: 25 mins

Ingredients

More weights & measures

125g reduced-fat spread
1 cup brown sugarlight brown cane sugarX
1 teaspoon vanilla extract
1 egg
1 cup wholemeal flour
¼ cup cocoa powder
pinch salt (optional)
¾ cup finely chopped toasted hazelnuts

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Instructions

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Preheat oven to 160°C. Line 3 large baking trays with baking paper.
In a medium bowl beat spread, sugar and vanilla with an electric mixer, until pale and creamy. Add egg and mix until well combined. Sift flour, cocoa and salt (if using) into mixture. Stir until just combined. Place in fridge for 1 hour.
Roll 2 teaspoons of dough at a time into 37 balls. Roll balls in chopped hazelnuts and place 3cm apart on prepared trays. Flatten slightly.
Bake for 10–12 minutes, or until biscuits are light golden, swapping trays halfway through cooking time. Leave to cool on trays.

Variations

Make it gluten free: Use gluten-free flour and check cocoa is gluten free.

Make it low FODMAP: Use gluten-free flour that does not contain soy, garbanzo bean or lupin flours or amaranth.

HFG tip

If any husks remain after sifting flour, add these to mixture as well.

Nutrition Info (per serve)

Calories 70cal

Kilojoules 290kJ

Protein 1g

Total fat 4g

–Saturated fat 1g

Carbohydrates 5g

–Sugars 5g

Dietary fibre 1g

Sodium 20mg

Calcium 20mg

Iron 0.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.