Blog Post Two

Sugar, chocolate and hazelnuts. A match made in heaven.

Every once a while we stumble in life and only then can the combination of sweet spice and sugar make us whole again. I discovered this recipe from well known chef and author Donna Hay, who is famous in Australia and generously shares many of her much loved recipes on her website. I feel nourished by the aroma of roasted hazelnuts in cakes, biscuits, or even a scattering of these on steamed beans or asparagus.  Mostly I love the distinct taste of these delicate shaped nuts, or Corylus Avellanas, the scientific name for them. Their versatility knows no bounds. 

What is it about baking sweet biscuits or cakes that lifts our spirits? Perhaps it’s the reward of knowing when they emerge fresh out of the oven, there’s joy to be had in eating just enough to restore your soul. Or perhaps it’s knowing when you’ve had your fill, there’s plenty to share around, and still more left over for the following day. I make single batches at a time of biscuits. When I try to go industrial and double the portion of ingredients, it feels like I’ve cheated the process, and that not sufficient attention was devoted to the creation of these delicious morsels. Baking in a hurry defeats the purpose of soul food. As does eating in a hurry which can bring indigestion, and where’s the joy in that? 

So these Choc-Chip Hazelnut Biscuits are truly the ants pants. A mere 18 minutes in the oven, resulting in the most delicious, crispy but slightly gooey chocolate infused delights. Perhaps even better, they’re gluten free so everyone can enjoy them.