These are my always delicious Pecan and Maple Shortbread cookies, with a chocolate and hazelnut twist. Think Nutella, only healthy and a heck of a lot of fun to make with the kids.
70g hazelnuts, toasted and skins removed
90g unsalted butter, softened and cubed
125g wholemeal spelt flour
¼ cup rapadura or coconut sugar
¼ cup cacao or carob powder
Preheat a fan-forced oven to 180°C. In a food processor, pulse the hazelnuts until they form a textured meal.
Add remaining ingredients and pulse until the dough comes together in a ball. Refrigerate the dough for 20 minutes or until cool.
Roll dough to ½ cm thickness. Using a cookie cutter, cut shapes from the dough. Place on a lined oven tray and bake for 15 minutes or until just firm. Take care not to over cook these as they will break.
Remove from oven and allow to cool on the tray before serving. Storing the cookies in an airtight container at room temperature will keep them fresh for 2-3 days.
The protein in the hazelnuts will help to maintain steady blood sugar levels. It's always worth trying to eat a protein or fat with sugar to help balance your blood sugar and keep your hunger at bay.