Recipe: Mayver’s Hazelnut and Cacao Coconut Biscuits

Sometimes buying store packaged bickies just doesn’t quite hit the spot. Sometimes we’d prefer something freshly baked and gloriously warm from the oven.

Mayver’s Hazelnut and Cacao Coconut Biscuit recipe is one of delicious delight and just suited to those with a penchant for whipping up scrumptious treats.

Chocolate and hazelnuts cookies

Hazelnut and Cacao Coconut Biscuits (Serves 6-8)



2 cups all-purpose flour
½ tsp baking soda, ½ tsp salt
125g unsalted butter, softened
4 ripe bananas, 1 egg, 1 egg yolk
¼ cup Mayvers Hazlenut & Cacao Spread
1 teaspoon vanilla extract
1 teaspoon almond extract
1 ½ cups hazelnuts roughly chopped
½ cup sugar-free choc chips

Method (cooking time – 20 mins)

1. Preheat the oven to 180°C. Line baking pan with parchment paper or silicone baking mat. In a bowl, whisk together the flour, baking soda, and salt. Set aside.

2. Place butter in the bowl of a stand mixer fitted with the paddle attachment. Cream the butter until light. Add the egg, egg yolk, and both extracts and beat until incorporated.

3. Add the flour mixture gradually and mix just until the dough is incorporated. Stir in the banana, Hazelnut & Cacao Spread, choc-chips and hazelnuts. Transfer dough into an airtight container and refrigerate for several hours or chill overnight for best results.

4. Roll the dough into balls and press down slightly on the dough. Place biscuit sheet with the formed dough balls back in the refrigerator for about 30 minutes to prevent the biscuits from spreading too thin. Bake for 12-14 minutes or until the edges start to turn golden brown. Let biscuits cool completely on the baking sheet.

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