Hazelnut biscuits
These delightful hazelnut biscuits from Dominic Chapman are perfect with lots of desserts - try them with a posset, fool or tiramisu - or they can be enjoyed on their own or with a cup of tea.
Ingredients
Method
1
Preheat the oven to 170°C/gas mark 3. Cream together the butter and sugar in a bowl until light and fluffy
- 155g of butter , softened
- 100g of icing sugar, plus extra for dusting
3
Add the egg and mix slowly until just combined
- 1/2 egg
4
Roll to 3mm thickness and then use a pastry cutter to cut into small rounds. Arrange on a lined tray
5
Bake for about 8 minutes, or until a light golden brown colour
6
Sprinkle with caster sugar and allow to cool on a wire rack
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Hazelnut biscuits
