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Hazelnut biscuits

by Dominic Chapman
  1. Hazelnut biscuits
Item 1 of 1
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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.

First published in 2015
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Ingredients

Metric

Imperial

  • 150g of hazelnuts, roughly chopped
  • 100g of icing sugar, plus extra for dusting
  • 155g of butter, softened
  • 200g of flour
  • 1/2 orange, zest only
  • 1/2 egg
  • 1 pinch of salt
SAVE RECIPE

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
2
Stir in the hazelnuts, flour, salt and orange zest
3
Add the egg and mix slowly until just combined
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
First published in 2015
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Dominic Chapman

Dominic Chapman's passion for food is in the blood: his family has owned and run the highly acclaimed Castle Hotel in Taunton for over 60 years.

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