Name: Choc-nut brandy snap wafers
Cook time: 30 min
Total time: 30 min
Ingredients: 60 gram butter; 1/4 cup (55g) firmly packed brown sugar; 2 tablespoon golden syrup; 1 teaspoon ground cinnamon; 1/2 cup (75g) plain flour; 1/2 cup (70g) unroasted hazelnuts, chopped coarsely; 1/2 cup (70g) unsalted pistachios, chopped coarsely; 100 gram dark eating chocolate, chopped finely

Ingredients

60 gram butter

1/4 cup (55g) firmly packed brown sugar

2 tablespoon golden syrup

1 teaspoon ground cinnamon

1/2 cup (75g) plain flour

1/2 cup (70g) unroasted hazelnuts, chopped coarsely

1/2 cup (70g) unsalted pistachios, chopped coarsely

100 gram dark eating chocolate, chopped finely

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease two oven trays, line with baking paper.

2.Stir butter, sugar, golden syrup and cinnamon in small saucepan over low heat until butter has melted. Remove from heat, stir in flour.

3.Working quickly, spread four 12cm squares of mixture about 3cm apart onto trays. Bake 2 minutes, sprinkle with combined nuts. Bake about 5 minutes or until brandy snaps bubble and become golden brown.

4.Remove from oven, sprinkle with chocolate immediately. Cool on trays. Cut into squares.

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Ingredients

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