After a failed attempt to make gluten free orange and almond cupcakes, I needed to make something simple – using just the ingredients in my cupboard – to restore my confidence. And nothing could be simpler than this recipe. The combination of roasted hazelnuts, oats and golden syrup is delicious. It kept very well, so I ate it for nearly week as breakfast.
200 g traditional rolled oats
115 g roasted hazelnuts, finely chopped
55 g plain flour
2 tablespoons golden syrup
85 g raw caster sugar
Preheat oven to 180C. Grease and line a 16x26cm slice pan with baking paper.
Place rolled oats, hazelnuts and flour in a large bowl and mix.
Place butter, golden syrup and raw caster sugar in a small saucepan over a low heat and stir until melted and combined. Pour onto the dry ingredients and mix well. Spoon the mixture into the prepared pan. Use the back of a soup/dessert spoon to smooth the surface.
Bake for 20 – 25 minutes, or until golden and firm to the touch. Use a knife to score lines into the slice to make 16 pieces and allow to cool completely in the pan.
Remove from pan and cut with a sharp knife.
I’m pretty proud of this recipe. It’s one that started as a cake-like chocolate brownie with roasted hazelnuts in it. I then tweaked the recipe and now it’s a more dense brownie textured hazelnut brownie – as in the brownie actually tastes of hazelnut, not just contains hazelnuts.
150 g milk chocolate, broken into pieces
125 g butter, chopped
2 tablespoons nutella
¾ cup caster sugar
2 eggs, lightly beaten
½ cup roasted hazelnuts, chopped
1 ½ cups plain flour
2 tablespoons Frangelico
Preheat oven to 200C. Line a 16x26cm slice pan with baking paper.
Place chocolate, butter and nutella in a microwave safe bowl. Microwave on medium in 60 second bursts, stirring after each burst, until smooth. Set aside to cool slightly.
Stir in sugar, eggs, nuts, sifted flour and Frangelico until well combined.
Spread mixture in prepared pan and smooth surface.
Bake for 12-15 minutes or until top is just firm. Allow to cool for 10 minutes in the pan. Lift slab out onto a chopping board and cut into brownies.
I do like to make fiddly treats. Something that you can really get your hands into. This roll/slice definitely falls into that category. I think it would have been helpful to have latex gloves on hand, but I made do baking paper and a spatula to shape the chocolate mixture in the log shape. I was very happy with the way this turned out and I think I will include it the little gift basket I put together for Christmas each year.
Chocolate, Hazelnut & Nougat Roll
170 g unsalted butter, at room temperature, chopped
¾ cup caster sugar
1 cup good quality cocoa powder, sifted
200 g hard nougat, chopped into small pieces
100 g savoiardi (sponge finger biscuits), chopped into small pieces
100 g white chocolate, chopped into small pieces
1 ½ cups hazelnuts, toasted, skins removed, roughly chopped
Using an electric mixer, beat butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition.
Fold in cocoa, then stir in nougat, savioardi, white chocolate and hazelnuts until well combined.
Place a 30cm-long sheet of foil on a work surface and top with a sheet of baking paper. Spoon chocolate mixture along one long edge, leaving a 2cm border at both ends. Roll up foil to enclose chocolate mixture and form a log, then twist ends to seal.
Chill for 2-3 hours, until firm. Slice and serve