By Laura Brady
Chocolate, Hazelnut & Orange Wrinkly Biscuits
3 steps
Prep:10minCook:10min
These biscuits are more like cookies really. They’re chewy on the inside and crisp on the outside. They spread like crazy too so please don’t cram them onto one baking sheet or you’ll have escaping dough all over your oven.
Updated at: Wed, 16 Aug 2023 19:46:19 GMT
Nutrition balance score
Unbalanced
Glycemic Index
61
Moderate
Glycemic Load
8
Low
Nutrition per serving
Calories103.7 kcal (5%)
Total Fat5.3 g (8%)
Carbs12.6 g (5%)
Sugars8 g (9%)
Protein1.2 g (2%)
Sodium94.4 mg (5%)
Fiber0.3 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
22 servings
Instructions
Step 1
Preheat the oven to 180C. Cream the Nutella, butter and sugar together with a wooden spoon for about 5 minutes until really well combined and soft. Then add the egg and mix in with the wooden spoon again until combined. Add the flour, bicarb and orange extract and stir well with the wooden spoon until combined.
OvenPreheatStep 2
Then put blobs about 3cm across onto baking sheets leaving about 6cm between them. These spread a lot. Bake for 10 minutes in the middle of the oven until the biscuits have puffed up but are not browning. Remove from the oven, press the tops of the biscuits lightly with the palm of your hand to flatten them, wait 5 minutes until they have deflated and cooled a little then put back in the oven and bake for 5 more minutes. If your oven is prone to ferocity then be careful as these biscuits taste so much better if they have barely browned at all. More chewy on the inside.
Step 3
After the last 5 minutes remove from the oven and cool on the tray until you can pick them up with a spatula/slice. Then cool on a wire rack until completely cold and ready for eating/storing/giving away.
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