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3/4 cup condensed milk
2T golden syrup
250g super wine biscuits (crushed)
1 cup roughly chopped hazelnuts
125g dark chocolate
Place butter, condensed milk and golden syrup into a small saucepan. Stir over a low heat until the butter has melted then simmer for 2 minutes.
Place biscuit crumbs into a bowl, add chopped hazelnuts and butter mixture. Mix well.
Grease and line a slice tin with baking paper. Press the mixture evenly into the base of the tin. Refrigerate.
For topping, melt chocolate and butter over low heat and spread over base before refrigerating. Cut and enjoy.
Hazelnut & Banana Cake
3 cups hazelnut flour
2t baking powder
1t baking soda
1 cup caster sugar
3 cups mashed banana
3/4 cup oil
Turn oven on to 160 degrees celcius.
Mix dry ingredients in a large bowl.
Stir in eggs, banana, and oil.
Mix to a smooth batter.
Pour into a round tin lined with baking paper.
Bake for approximately 1.5 hours.
Gluten-free Chocolate Cake
200g dark chocolate, chopped
150g butter, chopped
6 eggs, separated
2/3 cup caster sugar
1 1/2 cups hazelnut flour
300g dark chocolate
2/3 cup cream
Preheat oven to 150 degrees celcius (fan-forced).
Grease round tin and line with baking paper.
Combine chocolate and butter in a saucepan and stir over low heat until melted. Set aside.
Place egg yolks and sugar in a bowl. Beat until thick and creamy. Add to the chocolate mixture and combine.
Add hazelnut flour.
Place egg whites in another bowl and beat until soft peaks form. Stir 1/3 of egg whites into chocolate mixture. Gently mix remaining egg white mixture in.
Pour into the prepared baking tin and bake for one hour.
To make the icing, place chocolate and cream in a saucepan over low heat. Cook, stirring constantly for 3-4 mins until smooth. Spread over the cake and leave to set.
1/2 cup roasted hazelnuts
1/4 cup white sugar
3/4 cup flour
115g butter, cut into small pieces
Pinch of salt
Place hazelnuts and sugar into the food processor and process until finally ground.
Add flour and a pinch of salt into the food process and pulse to combine. Add butter and process until dough forms. Roll the dough into 2 logs about 3cm wide and wrap in glad wrap. Place in the freezer for 30min, then transfer to fridge for 30min. . Preheat oven to 160℃. Remove shortbread from fridge and slice each log into small thin slices. . Places slices on a lined tray. Bake for about 12-15min. Remove from oven and cool. Dust with icing sugar.
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