Delicious Hazelnut Biscuits
Thick, pale, rough-textured cookies that are best eaten slightly warm. Best taken out of the oven while they seem slightly undercooked so they retain a slightly soft centre until they cool. Makes about 8-10.
170g margarine
50g golden caster sugar
50g muscovado sugar
60g skinned hazelnuts
40g ground almonds
200g plain flour
icing sugar
a few extra hazelnuts, chopped
Set the oven at 160C. Cream the magerine and sugar together till light and fluffy. Toast the hazelnuts in a dry pan until golden then reduce them to a coarse powder and mix them with the ground almonds. Stir the nuts and the flour into the butter and sugar mixture. Stir until thoroughly mixed. Take generously heaped tablespoons of the mixture and roll them into large unruly balls. You should get about 8-10. Place them on a non-stick baking sheet. Scatter the chopped hazelnuts over them. Bake for 25 minutes till the biscuits are barely coloured. The insides should be slightly soft. Remove from the oven and leave to cool for 5 minutes before attempting to lift them from the tray with a palette knife. Eat the biscuits slightly warm.
170g margarine
50g golden caster sugar
50g muscovado sugar
60g skinned hazelnuts
40g ground almonds
200g plain flour
icing sugar
a few extra hazelnuts, chopped
Set the oven at 160C. Cream the magerine and sugar together till light and fluffy. Toast the hazelnuts in a dry pan until golden then reduce them to a coarse powder and mix them with the ground almonds. Stir the nuts and the flour into the butter and sugar mixture. Stir until thoroughly mixed. Take generously heaped tablespoons of the mixture and roll them into large unruly balls. You should get about 8-10. Place them on a non-stick baking sheet. Scatter the chopped hazelnuts over them. Bake for 25 minutes till the biscuits are barely coloured. The insides should be slightly soft. Remove from the oven and leave to cool for 5 minutes before attempting to lift them from the tray with a palette knife. Eat the biscuits slightly warm.