Brown Sugar Hazelnut Biscuits

Name: Brown Sugar Hazelnut Biscuits
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 15
Ingredients: Butter - 225g; Whitworths Golden Granulated Sugar - 175g; Whitworths light Soft Brown Sugar - 175g; Vanilla Extract - 1 tsp; Large Eggs - 2; Plain Flour - 325g; Ground Hazelnuts - 200g; Bicarbonate of Soda - 1 tsp; Salt - ½ tsp

Rated 5.0 stars by 1 users

Servings

Prep Time

15 minutes

Cook Time

12 minutes

Indulge in the perfect blend of sweetness and crunch with our Brown Sugar Hazelnut Biscuits! This easy recipe combines the rich warmth of brown sugar with the nutty goodness of hazelnuts for a delightful treat.

Author:

Whitworths Sugar

Ingredients

Butter - 225g
Whitworths Golden Granulated Sugar - 175g
Whitworths light Soft Brown Sugar - 175g
Vanilla Extract - 1 tsp
Large Eggs - 2
Plain Flour - 325g
Ground Hazelnuts - 200g
Bicarbonate of Soda - 1 tsp
Salt - ½ tsp

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Directions

Pre-heat the oven to 190°C/ Gas Mark 5.
Beat the butter, Whitworths Golden Granulated Sugar, Whitworths Light Soft Brown Sugar and vanilla for 2-3 minutes until light and creamy.
Add the eggs and continue to beat for 2 minutes.
Add the remaining ingredients and beat until combined. Chill the dough in the fridge for an hour.
Split the dough in two and roll each half into a sausage, approximately 3-4cm in diameter. Wrap in cling film and chill for 1 hour, or until ready to use. Up to 48 hours
When you are ready to bake the cookies, unwrap each sausage and cut into slices 1 ½ – 2cm thick and lay on a baking tray, widely spaced apart. Bake for 10-12 minutes until golden and cooked through. Transfer to a cooling rack.

Recipe Note

The cookies are large, so why not cut the slices of dough in half before baking? They are easier to dunk in your cup of tea too!!

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Posted on November 12, 2020

Tereos UK Ireland

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Comments

March 16, 2021

Biscuits looked like shop bought
Tasted lovely
Am impressed and will make more
Used dairy free butter
Used chestnut flour instead of hazelnut
Increased gas to no.6 and cooked for 12 minutes. Browned yes to a ginger biscuit colour as prefer crunch on outer and softness in centre.
Tested baking appliance – metal baking tray and a glass pyrex baking tray. The glass tray of cookies had to be returned to oven for a further 5 minutes. The metal tray was a good heat conductor and cooked as hoped within the time i set of 12 minutes on gas 6.
A recipe to treasure.
Would like to convert this recipe to dairy free and try different types of sugar.
Well done to recipe creator.