Espresso & Chocolate Crackle Cookies with Hazelnuts

• 1/4c cocoa powder
• 2 tbsp instant coffee powder
• 1 1/4c sugar
• 1/4c vegetable oil
• 2 eggs
• 3/4c plain flour
• 1 tsp baking powder
• 2/3c hazelnut meal
• 1/2c icing sugar (for rolling)

Here’s how

1. In a large mixing bowl, combine the cocoa powder, coffee powder, and sugar. Pour in the vegetable oil and eggs, then whisk together until smooth.
2. Add the flour, baking powder, and hazelnut meal, then gently fold everything together until fully combined.
3. Cover the dough and refrigerate for 1 hour—this helps the flavors develop and makes shaping easier.
4. Preheat the oven to 170°C (fan 150°C) / 340°F / Gas mark 3.
5. Remove the dough from the fridge and use an ice cream scoop or tablespoon to portion into even-sized balls.
6. Roll each ball in icing sugar until well coated.
7. Place the cookies onto a lined baking tray, leaving 5-8 cm between each one to allow for spreading.
8. Bake for 10-12 minutes, until they develop a beautiful crackled surface.
9. Leave the cookies to cool slightly on the tray before transferring them to a wire rack.
10. Serve with a hot cup of coffee for the ultimate treat!