🍫 Egg-Free Chocolate Hazelnut Dunking Biscuits
Egg-free version of the chocolate hazelnut dunking biscuits. More crumbly and sandy, with extra starch and milk as binder. Double-baked for maximum porosity.
Egg-Free Chocolate Hazelnut Dunking Biscuits
1. Ingredients
Egg-free version, specifically calibrated to compensate for the missing protein binder. For all detailed technical considerations, see the version with eggs. The resulting biscuit is more crumbly and sandy: it breaks apart when dunking after 3–4 seconds (vs. 5–6 with eggs).
| Ingredient | Quantity | Notes |
|---|---|---|
| Semi-wholemeal flour (type 2) | 350 g | — |
| Plain flour (type 0) | 100 g | — |
| Unsweetened cocoa powder | 50 g | — |
| Brown sugar | 144 g | — |
| Mild extra-virgin olive oil | 90 ml | +10 ml vs with eggs |
| Oat milk | 140 ml | +30 ml vs with eggs |
| Baker's ammonia (ammonium bicarbonate) | 18 g | — |
| Cornstarch | 40 g | +16 g vs with eggs |
| Instant coffee | 4 g | — |
| Toasted hazelnuts | 80 g | — |
| Dark chocolate chips (60-70%) | 80 g | — |
| Wildflower honey | 16 g | — |
| Orange zest | 4 g | — |
| Cinnamon | 4 g | — |
| Salt | 2.5 g | — |
2. Method
- Nut preparation
- Chop 80 g toasted hazelnuts with a knife or pulse in a food processor: pieces of 2–3 mm.
- Dry mix
- In a large bowl sift together 350 g semi-wholemeal flour (type 2), 100 g plain flour (type 0), 50 g unsweetened cocoa powder, 40 g cornstarch, 18 g baker's ammonia, 4 g instant coffee, 4 g cinnamon, 2.5 g salt. Add the chopped hazelnuts and stir.
- Wet mix (no eggs)
- In another bowl mix 144 g brown sugar with 90 ml mild extra-virgin olive oil and 140 ml oat milk. Add 16 g wildflower honey and 4 g grated orange zest. Stir well until combined.
- Dough and rest
- Pour the wet into the dry. Knead by hand or with a dough hook (low speed, 3–4 minutes) until smooth and firm. Fold in 80 g dark chocolate chips at the end with a few hand folds. Transfer to a bowl, cover with a plate or lid and refrigerate for 45 minutes.
- Shaping and baking
- Pinch off pieces of dough and roll into sticks about 1.5 cm thick and 8 cm long. Place on a lined baking sheet, spaced 3–4 cm apart.
- Static oven preheated to 170 °C. Bake 16–18 minutes.
- Remove the tray, lower the oven to 145 °C and wait 3–5 minutes for the temperature to drop. Return the tray and bake another 10–12 minutes.
- Turn off the oven, leave the door ajar, let the biscuits sit inside for 10 minutes. Transfer to a wire rack to cool completely.
3. Storage
Let cool completely before storing.
- Room temperature: in an airtight tin or glass jar, they last 3 weeks. They get drier over time; even better for dunking.
- Refrigerator: not recommended. Dry biscuits absorb fridge moisture, lose crispness and become chewy within 2–3 days.
- Freezer: yes, in an airtight bag for up to 2 months. Thaw at room temperature for 30 minutes before serving.
4. Technical Analysis
If you're interested in the technical analysis of this recipe, check the Chocolate Hazelnut Dunking Biscuits recipe, which covers topics such as the why and proportions of each ingredient, the quantity and reduction of sugar, differences with the Spiced Dunking Biscuits with Toasted Hazelnuts, and others.