Air-Fried Crispy Chicken Strips with Honey Mustard Dip
Crunchy golden chicken strips cooked in the air fryer and served with a quick honey mustard dip for an easy fakeaway-style dinner.
Air Fryer Chocolate Hazelnut Cookies
These air fryer chocolate hazelnut cookies are quick to mix and perfect when you want a small batch without turning on the oven. The dough comes together in one bowl, with chocolate spread for richness and chopped hazelnuts for texture.
Cook in batches so each cookie has space to spread, then cool briefly for the best chewy middle and crisp edge. Serve warm, or store in an airtight tin for snacking.
Method
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- Preheat the air fryer to 160C and line the basket with perforated baking paper.
- Cream the softened butter and brown sugar in a bowl until light and fluffy.
- Beat in the egg, then mix in the chocolate hazelnut spread until smooth.
- Fold in the flour, baking powder and salt to form a soft cookie dough.
- Stir through the chopped hazelnuts and dark chocolate chips.
- Scoop heaped tablespoons of dough onto the lined basket, leaving space between each cookie. Cook in batches if needed.
- Air fry for 8-10 minutes per batch until the edges are set and lightly golden; centres should stay slightly soft.
- Cool in the basket for 3 minutes, then transfer to a rack to cool completely.
Ingredients
- 120g chocolate hazelnut spread plus extra for serving (optional)
- 100g Light brown sugar packed
- 1/4 tsp Fine Sea Salt
- 60g chopped hazelnuts lightly toasted
- 1 large Egg room temperature
- 90g Dark Chocolate Chips or chopped dark chocolate
- 110g Unsalted butter softened
- 1 tsp Baking powder
- 180g Plain Flour sifted
Notes
Do not overcrowd the basket; spacing helps even airflow and better cookie shape.
If your air fryer runs hot, reduce the temperature to 155C and add 1–2 minutes.
For gooier cookies, underbake slightly and let them finish setting while cooling.
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