Hazelnut cookies

hazelnut cookies

These cookies came about because I love peanut butter. I eat it off a spoon straight out of the jar. I felt like making peanut butter cookies, but because I like it so much there is not enough left in the jar to make biscuits. I did have a bag of hazelnuts in the cupboard though.

I am pleased that I didn’t have enough peanut butter as these are really, really very good, chewy and dense biscuits.

Makes about 16

200g hazelnuts
50g butter, softened
100g soft light brown sugar
1 small egg (mine weighed 45g)
50g white spelt flour (or you can use plain flour)

Method
Spread the hazelnuts on a baking tray and place into a preheated oven at 200°c, gas mark 7, or on the floor of the roasting oven of the Aga for about 3 minutes until toasted. Turn the oven down to 180°c, gas mark 4. Place a clean tea towel into a bowl, spread out to catch the nuts (this keeps the nuts from escaping onto the floor). Gather the nuts in the towel and rub them vigorously. Most of the skins will rub off. Pick out the nuts from their skins. Place 150g of the nuts into a food processor and blitz until really fine. Add the butter, sugar and egg and whizz until combined. Add the flour and whizz again until combined. Add the remaining 50g of hazelnuts and whizz until the hazelnuts are broken up but still chunky. Take a chunk of the dough that’s about the same size as a walnut. Roll into a ball and flatten slightly. You can use the tines of a fork to mark a pattern if you like.  Place onto a greased baking tray and bake in a preheated oven at 180°c, gas mark 4, or the centre of the baking oven for 12-15 minutes until golden. Place on a wire rack to cool.

Make a cup of tea and have a biscuit.

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2 responses to “Hazelnut cookies

  1. Haha, not enough peanut butter in the jar – what are you like? A happy chance though as these biscuits sound delicious – dense and chewy is just how I like them.

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