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.
INGREDIENTS
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
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
METHOD
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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