As much as I need to get into healthier eating mode following the excesses of the Festive season, I also need something sweet for that 3.30 coffee that I have to give me a boost to get through the rest of the day. I’d be lost without it.
We love biscuits in our house but I don’t like buying them. That’s not to say that I don’t give in on occasion, but really I do prefer to bake them, I know what goes in them, I know that after a few days they’ll be past their best as opposed to a lovely glossy packet telling me that they’ll be fine for another six months!
As I flicked through Lilly Higgins’ Make Bake Love yet again, I was drawn to the Hazelnut Shortbread, now whilst we all love shortbread, Chloé and Jack are not so fond of nuts, but I had a little feeling that they might just make an exception for these. And I was right, they loved them.
200g butter, softened
110g caster sugar
310g plain four
25g ground hazelnuts
* Cream the butter and sugar together in a bowl until light and fluffy.
* Add the flour and hazelnuts and work into a dough. Flatten into a disc, cover with cling film and chill in the fridge for 10 minutes.
* Meanwhile, preheat the oven to 180C and line 2 baking trays with parchment paper.
* Roll out the chilled dough on a lightly floured surface until it’s 3mm thick. Cut into shapes using a biscuit cutter and place on the prepared trays.
* Bake for 10-12 minutes, depending on size, until pale and golden. Leave to cool on the trays for a minute before transferring to a rack.
These biscuits are delicious, very moreish and perfect with a cup of coffee for an afternoon pick me up, well that is if the kids haven’t scoffed the lot before you’ve made it back to the tin!