If you’re not really into dark chocolate.
Tahini Hazel Crumb
Tahini Hazel Crumb
We do love a Cookie with milk chocolate, but because you know that we’re not of the boring kind, there’s more to this one. Toasted hazelnuts took a walk with creamy Tahini paste, bumped into the milk chocolate, and decided to stay together.
Some say it tastes like a chocolate bar, some say it tastes like Piemonte, Italy, some say nothing, cause all you hear is the hazelnuts crunching in their mouth.
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Ingredients / Allergens
Ingredients / Allergens
Allergens: wheat, dairy, eggs; tree nuts, can contain traces of: sesame seeds, peanuts
Ingredients: wheat flour, spelt flour, maizena, baking powder & baking soda, white & brown sugar, salt, butter, hazelnuts, tahini, milk chocolate
Cookie care
Cookie care
Once in your hands it will be tough for you not to eat them all immediately. Kept in an airtight container the cookies should last for a couple of days. They will get softer in a container, or a bit harder if kept on a plate.
Do reheat.
To make the inside nice and gooey again, bake the cookies at 180°C for 2-3 minutes.
Do freeze.
To keep them for even a bit longer: freeze them! When you defrost them, pop them into a preheated oven at 180°C for 5-7 minutes to make them nice and crunchy again.
Don’t cool or quick reheat.
Fridge and microwave time will make cookies hard and ewww. Don’t do it. Have some respect for your cookies.
Delivery information
Delivery information
Want to order Cookies home? We do same-day deliveries within Stockholm through Foodora, and ship to Sweden, Denmark & Finland through PostNord (1-3 business days).
For delivery within Stockholm and same-day please order through Foodora. For all Sweden-wide orders you can order through the webshop. Deliveries are sent with PostNord every week on Monday and arrive after 1-3 working days (if you place an order on a Monday, your Cookies will be sent a week later).
For delivery questions or questions related to delays please contact PostNord, and check for updates in your PostNord app.
