This hazelnut biscuit recipe is really quick and easy to make and perfect for a little weekend baking. They are great to nibble away at or dunk into some to or coffee, I prefer to nibble away as I don’t like little crumbs in my coffee.
You can roast the hazelnuts in the oven first at 180°C for about 10 minutes or until they are lightly toasted and fragrant giving the tray a little shake half way through, this will boost the hazelnut flavour in the biscuits.
Adjust the cooking time if making smaller or larger biscuits. Not grinding the hazelnuts too fine will add more texture to your biscuits and having some big chunkier hazelnut in the biscuits is great.
I drizzled a little bit of nutella over my biscuits but I would only do it on some unless you are planning to eat them all ???? as they will stick to each other if when you pack them away.
I hope you all have a lovely weekend, if you make any biscuits tag me on Instagram, I would love to see how your biscuits have turned out.
(Recipe adapted from Nigel Slater – A year of good eating) – who else loves the way Nigel Staler writes and come across on the Tv?
- 175 g Butter softened
- 200 g flour
- 50 g light muscovado sugar
- 50 g caster sugar
- 2 tablespoons of maple syrup
- 120 g hazelnuts
- Nutella optional
- Preheat the oven to 160°
- In a food processes grind the hazelnuts until fine (or to the consistency you wish).
- Cream together the sugar and butter then add the flour, hazelnuts and maple syrup and bring the mixture the all together.
- Line a baking tray with baking paper then take a tablespoon of the mixture and make it into a ball and place it on the prepared tray, then press down with the back of a fork.
- Place the tray in the oven and bake for 20 minutes or until golden brown.
- Once the biscuits are ready remove from the oven and allow to cool slightly on the backing tray and then transfer to a wire wrack to cool completely.
- Decorate If you wish to with some nutella that has been slightly warmed up in the microwave.