![]() ![]() ![]() Cool slightly on baking rack, then enjoy!ĭisclaimer: I received the review samples courtesy of Lindt, but all the views expressed above are my own. Bake in the oven for 12-15 minutes, or until edges are lightly toasted.ĩ. Shape the cookies into mounds of dough, and place on a parchment lined baking tray.(You can use an ice cream scoop/a spoon/measuring cup to do this, depending on how large/small you want your cookies to be.) Leave at least 5cm between the mounds as they will spread whilst cooking.Ĩ. Carefully fold in the chopped chocolate balls and chopped nuts.ħ. Add the flour and bicarbonate of soda to the bowl in two parts, mixing until just combined.Ħ. Beat until the mixture is light and creamy.ĥ. Add the vanilla extract, cold egg + egg yolk. Pout the melted butter over the sugars, and beat with the paddle attachment until just combined. Place the brown and caster sugar into the bowl of your stand mixer. I used a microwave to melt the butter, but you can do it on the stove if you wish.ģ. Melt the butter, and let it cool slightly. 300g Lindt chocolate balls, chopped into 1cm chunksĢ.Makes 20 cookies, measuring approximately 2″ diameter Still good though.Īdapted from a recipe in Kitchen, by Nigella Lawson I suspect my cookies were a little smaller than hers, which might explain it. Interestingly, my cookies came out more crunchy than chewy (the recipe stated that this was a fudgy chewy cookie, with and edge of crisp bite). I thought I’d be a little bit adventurous and stray from my usual chocolate cookie recipe, and tried out one of Nigella’s. I’ve modified the recipe below to only include the chocolate balls. I used a mix of chocolate balls and crispy balls – the crispy balls didn’t retain as much of their crispiness once baked, but the chocolate balls were perfect. Please excuse the terrible photo – I was too lazy to arrange everything prettily, thus the use of the ugly chopping board/horrendous lighting. I simply chopped the balls up into small chunks, and substituted them into a chocolate chip cookie recipe. The packaging of this was brilliant though, as you can open the box without needing to untie the ribbon – meaning the box looks pretty all the time.Īs I found the chocolate balls a little too sweet, I decided to experiment and use them as “chocolate chips”. They’re great for a quick sugar hit, but I found that I couldn’t really eat more than one at a go. The chocolate balls (nougat crunch & cookies and cream) were also good, but a little too sweet for my taste. It’s the hazelnuts that do it – think a crunchy Nutella chocolate ball. They taste similar to Maltesers, but I think they are better. Crunchy pastry balls, coated in chocolate and hazelnuts, rolled in cocoa powder to finish. Now I should say that I absolutely LOVE Lindt’s Lindor balls, but these crispy little balls are my new favourite. I tried the “Crispy balls” and the “Chocolate balls” from this range. It deviates slightly from the more formal packaging of other Lindt products, but I like the playfulness of these – and really, it would be nice to give someone a thank you gift which says “Hello, just wanna say thank you” wouldn’t it? Sure it’s a little bit cheesy, but we need cheesy in our lives sometimes. My first thought was “I love the packaging”. As I have yet to see in stores, I was naturally excited to try these out. I recently received some chocolate balls from Lindt’s new “Hello” range. However I don’t think I shall launch into my “I have been a terrible blogger lately” ramble, as it’s all becoming rather repetitive! Chinese New Year: Almond cookies, with crunch!.Pierre Herme chocolate raspberry mini tarts.My grandma's bak chang / zong zi (glutinous rice dumpling).Salted egg yolk cookies for Chinese New Year.Almond London cookies (Biskut almond London).
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