Wednesday, 15 May 2013

Clementine, Chocolate and Hazelnut biscuits

  • 40z/110g butter - room temperature
  • 40z/110g caster sugar
  • grated zest of one clementine
  • 1 egg
  • 9oz/250g plain flour
  • 1tbsp cocoa powder

  1. In a processor or by hand, beat the butter, sugar and zest together until light and fluffy.
  2. Beat in the egg and a pinch of salt.
  3. Lightly toast the hazelnuts, I find this gives a better flavour.
  4. Add the flour and hazelnuts and mix in gently.
  5. Shape the dough into a log about 2in/5cm thick and wrap well in cling film. Leave to chill in the fridge for at least an hour.
  6. To bake, heat the oven to 350F/180C/ gas mark 4. Line a baking tray with none stick paper.
  7. Cut the dough, straight from the fridge into 1/4 inch / 1/2 cm slices and arrange, well spaced on the baking tray.
  8. Bake for about 12 minutes (the exact time will depend on the thickness of the biscuits) until very lightly coloured.
  9. Lift the hot, still soft biscuits onto a wire rack to cool and crisp up.

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