Lifestyle
Light and crunchy hazelnut cookies
These are perfect to make if you want something simple and sweet but still need an excuse for why it's healthier.
These cookies are a cinch to make and the ideal snack with coffee or as a sweet Saturday treat. Recipe compliments of Clover Mama Afrika.
Makes about 30 biscuits
Ingredients
- 425 ml chopped hazelnuts
- 140 g butter
- 210 ml white sugar
- 2 Eggs
- A few drops of vanilla essence
- 15 ml brandy or sjerrie
- 800 ml cake flour
- 7,5 ml baking powder
- Pinch of salt
Method
- Preheat oven to 180°C.
- Sprinkle hazel nuts on bake plate and roast nuts for 5 minutes. Leave to cool. Chop roughly.
- Change oven temperature to 160°C.
- Cream butter and sugar until light and fluffy.
- Add eggs, beat well until well mixed.
- Add vanilla essence and brandy.
- Sift cake flour, baking powder and salt together and add to egg mixture along with chopped nuts until a stiff dough – be careful not to overmix.
- On a lightly sprinkled flour board, roll dough in two sausages ± 4cm in diametre and 30cm long
- Put dough sausages on prepared baking plate and bake for 25 minutes until light brown.
- Remove from oven and leave for 5 minutes to cool off.
- Remove very carefully and put on a cutting board. Cut into 1cm slices.
- Bake on same baking plate for another 20-25 minutes or until outer sides getting darker.
