Thousands probably wouldn't serve these for breakfast...but I have been known to...think special occasion and the guilt magically evaporates. (Of course, I serve them year round, but all in the name of testing!) Hope you enjoy.
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 160 Grams roasted hazelnuts and pecans mixed, plus handful extra (100g)
- 60 Grams raw sugar
- 80 Grams butter BUY
- Pinches pink salt flakes BUY
- 1/2 Teaspoon each baking powder and bicarb soda
- 1 Teaspoon vanilla bean paste BUY
- 170 Grams plain flour
- 50 Grams soda water
- 100 Grams chocolate chunks BUY
Do
- 1
Preheat oven to 180°C and line a large tray with baking paper.
- 2
Place 160g toasted nuts and sugar into Thermomix bowl and mill 8 sec/speed 8.
- 3
Add butter, salt, baking powder and soda, vanilla and flour.
- 4
Mix 6 sec/speed 6 until you have a breadcrumb texture.
- 5
Add soda water and knead 12 sec/Interval.
- 6
Add remaining nuts and chocolate and mix 6 sec/speed 6.
- 7
Spread the mixture into a large round on prepared tray and push into an even sided circle using your spatula. Cut across the circle to score into large wedges.
- 8
Bake 30 minutes or until golden around the outside.
- 9
Break apart and serve with butter, Nutella, or maple syrup.
