Wednesday, 6 November 2013

hazelnut crisp biscuits

The hazelnuts in these biscuits give a lovely flavour and aroma. Despite the sweetness there is a slight tang, almost bitter, probably coming from the skins, which I include, through laziness. They are lovely with a cup of tea or coffee. I know they are popular, because they disappear quickly.

The biscuit is not a shortbread, it is quite crisp.

They are very easy to make, but make sure that they don’t burn, they should be a nut brown. Appropriately.

I am only giving cup measures. A cup is about 2/3 of a mug – or a quarter cup is about the size of a demitasse coffee cup. Really, don’t fret about it. Use a sensible measure as a cup measure, something like a small bowl, and measure everything else in proportion.


1/2 cup of butter or margarine
1 cup light brown sugar (I mix demerera and some brown)
1 egg
1 tsp. vanilla essence
1 cup plain flour
1/4 tsp baking poweder
1/2 tsp. salt

1/2 cup chopped hazelnuts


Prepare two baking trays – lined with baking parchment or buttered and floured.

Set oven to GM 4/350F/180C degrees
quite airy and crisp
Grind up the nuts to the texture you like. I like some finely ground and some coarser bits and I use a hand blender with a lidded chopper attachment.
  • Beat the sugar and the butter together with the vanilla essence.
  • Beat the egg into the sugar mixture.
  • Beat in the flour until it all comes together
  • Drop by the teaspoonful onto the prepared sheets, leaving room to spread – press thin if you like

Bake for around 10 minutes – until they are a light nut brown. Keep an eye on them!
sideways but good!

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