October 26th, 2009

Delicious Hazelnut Biscuits

Thick, pale, rough-textured cookies that are best eaten slightly warm. Best taken out of the oven while they seem slightly undercooked so they retain a slightly soft centre until they cool. Makes about 8-10.

170g margarine

50g golden caster sugar

50g muscovado sugar

60g skinned hazelnuts

40g ground almonds

200g plain flour

icing sugar

a few extra hazelnuts, chopped

Set the oven at 160C. Cream the magerine and sugar together till light and fluffy. Toast the hazelnuts in a dry pan until golden then reduce them to a coarse powder and mix them with the ground almonds. Stir the nuts and the flour into the butter and sugar mixture. Stir until thoroughly mixed. Take generously heaped tablespoons of the mixture and roll them into large unruly balls. You should get about 8-10. Place them on a non-stick baking sheet. Scatter the chopped hazelnuts over them. Bake for 25 minutes till the biscuits are barely coloured. The insides should be slightly soft. Remove from the oven and leave to cool for 5 minutes before attempting to lift them from the tray with a palette knife. Eat the biscuits slightly warm.

Cookies and Halloween (GF?) goodies

I've got a LOAD of chocolate chip cookie dough left from a triple batch I made and frankly, I'm sick of plain cookies right now. Any idea what I could do with the rest?

Do any of you have some good Halloween treat ideas? Especially if it's gluten-free, for one of my buddies (who is also diabetic, but plans on keeping her carbohydrates low specifically for these treats). Thank you, everyone!