Ingredients
6 total- 200 g of soft light brown sugar
- 1 large egg
- 230 g of crunchy hazelnut butter
- 5 scoops of hackney gelato chocolate and roasted hazelnut
- 45 g of dark chocolate, melted (optional)
- 20 g of chopped hazelnuts(optional)
Method
3 stepsStep 1
To make the cookies, put the sugar and egg in a mixing bowl and beat with an electric whisk for 2-3 mins, until light and airy. Add the nut butter, keep whisking to make a thick paste, then chill for 30 mins.
Step 2
Preheat the oven to 180°C/160°C fan/gas 4 and line 2 baking trays with baking paper. Roll the cookie mix into 10 balls, about 45g each. Place 5 on each tray, well spaced out, and lightly flatten with your palm. Bake for 14-16 mins until golden all over and crisp at the edges. Remove from the oven, leave on the trays for 20 mins, then transfer to a wire rack to cool fully.
Step 3
Take the ice cream out of the freezer about 15 mins before assembling. When it’s softened, top 5 of the biscuits with a scoop and press on the remaining biscuits. If using, spread the melted chocolate over half of each top biscuit and scatter with the nuts, then place on a baking tray and freeze for at least 30 mins before serving. Store in a sealed container in the freezer for up to 3 weeks.