Total Time
20mins
Prep 15 mins
Cook 5 mins

These lacy chocolate-dipped wafers look crunchy and delicious. It's from the AUSTRALIAN GOURMET TRAVELLER: CHOCOLATE of which I derived from our local paper, Jude's Kitchen.

Ingredients Nutrition

Directions

  1. Melt unsalted butter, golden corn syrup and sugar in a small saucepan over low heat, stirring until butter melts.
  2. Remove from heat; add flour and ground hazelnuts and mix well.
  3. Place quarter teaspoons of mixture 2 1/2 inches apart on greased cookie sheets and bake at 320 degrees F for about 5 minutes or until golden.
  4. Remove and cool on trays for 2-3 minutes or until firm, then carefully remove.
  5. Cool to room temperature on a wire rack.
  6. Melt dark chocolate.
  7. Dip half of each snap in melted chocolate, allowing excess to drip off, then place on parchment-lined cookie sheets until set.
  8. Store in an airtight container in a cool place for up to 2 days.

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