Wednesday, 15 April 2015


Spring really is the best time of year - it's magical seeing everything coming back to life after a grey, wet winter. I'm getting back into smoothies for my 4pm pick me up, but there's still the odd day that only cookies will do.

I know these biscuits don't look like the most exciting thing on earth, but they taste so good - they really are worth making - you'll have to take my word for it.
They do contain sugar so the sugar police will be after me - however they contain a lot less sugar than you'd find in most shop bought biscuits.  I have learnt that my body doesn't like high amounts of sugar - but for me that means honey, maple syrup and fruit sugar as well.  I've used Biona whole cane sugar here which is a step up from refined white sugar - so for me it's "low sugar" not "no sugar".

makes 8 - 10 depending on your cookie cutter

100g riceflour (or other plain gluten free flour)
50g unsalted butter (or vegan alternative)
40 g unrefined sugar  (you can use regular caster sugar or coconut sugar instead)
25g blanched hazelnuts, roughly chopped
zest of 1 organic orange & 1 tablespoon juice from the orange

preheat the oven to 200c

1  If you're using butter, leave at room temperature to soften.
2 chop the hazelnuts up (as finely as you want them)
3  with your fingers, rub the flour and the butter together until you have " crumbs".
4  add the orange zest, hazelnuts, sugar & orange juice.
5  mix together until it comes together in a ball of dough.
6  If it's too dry add another spoonful of orange juice.
7  If its too sticky, add a little more flour.
8  Roll out onto a sheet of baking paper and cut out into rounds.
9  transfer the sheet of baking paper onto a baking tray and put into the pre heated oven.

10  bake for 12/13 mins.  Keep an eye on them as " starting to brown" quickly turns to " burnt".

leave to cool, then eat!

If you want to  make them look a bit more exciting you can dust with icing sugar, cocoa powder once they've cooled, or you can press some seeds on the top before baking.

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