It would seem that this back-to-school week is marked by a lack of sunshine. However, I'm not going to put the blender away too far, as it appears that nice weather will return next week. Making a gradual transition towards autumn recipes is not displeasing to me: figs have made their appearance at the market stalls and I'm eagerly awaiting the first apples from the garden.
Recipe
Banana, chocolate, and hazelnut porridge
20 March 2016
Full recipe
Instructions
- 1
Start by mixing together the wet ingredients: soft butter, granulated sugar and brown sugar. Then add the whole egg and egg yolk and mix until the mixture is well combined.
- 2
In another bowl, mix the flour, salt, baking soda and cornstarch. Add the dry ingredients to the first mixture until everything is well combined.
- 3
Toast the hazelnuts (they will have much more flavor this way) either by putting them in the microwave for 30-second intervals, or in a pan until they are well browned. Then once cooled, chop them into small pieces. Do the same for the chocolate if you're using a chocolate bar like me.
- 4
Add the vanilla extract, hazelnuts and chocolate.
- 5
Chill the dough for at least one hour in the refrigerator. Once the dough is well chilled, form balls (use an ice cream scoop to make evenly-sized balls).
- 6
Bake them for 13 minutes at 180°C with conventional heat, or 160°C with fan heat (in my oven anyway) but watch the baking carefully, it's to the minute! Be careful, the cookies will continue to bake on the pan, take this into account if you want nice "chewy" cookies. Once they are cool enough to move, let them cool completely on a wire rack (if nobody has snatched any in the meantime!).
