Two Biscuit Recipes
Hazelnut Biscuits
This recipe is based on the classic Edmonds Peanut Brownie. Pre-roasted hazelnuts are essential for the fullest flavour.
Dry-roast 1.5 cup hazelnuts at 175deg for 15-20 min until the skins start to crack. Cool, then rub off the loose skins.
- 1.3 cup flour
- 2tb cocoa
- 1ts baking powder
- 1ts cinnamon
- pinch of salt
Mix the dry ingredients together in a bowl:
Cream together 140gr softened butter and 1/2 cup caster sugar until very pale - fully dissolved sugar makes the biscuit lighter. Add 1 egg, then stir in the dry ingredients just to combine: don't overmix. Finally, add the roasted hazelnuts. 20 scoops onto a tray, flattened slightly - they do spread a little. Bake at 175deg for 15-18 min, just until the tops set. Don't overcook or they will be hard & dry.
Molasses Crinkles
You wont get a 'crinkled top' if you roll the balls smooth - plop the scooped dough straight onto the tray.
- 2.25 cups flour (substitute 2tb cocoa for colour)
- 2ts baking soda
- 1tb mixed spice
- 1ts ginger
- 1/4ts cloves
- pinch of salt
Sift together dry ingredients:
Cream together 180gr softened butter & 200gr brown sugar. Add 1 egg & 1/4 cup molasses. Stir in dry ingredients to combine - this is a soft dough. Use an icecream/cookie scoop to form the balls and space out on tray. 170deg for 20 min till set.
Enjoy these with a cup of Stir Tea
