Biscuits
For these hazelnut biscuits, I use ground hazelnuts. The hazelnuts should be toasted and skinned before being ground. Sometimes I have managed to buy packets of hazelnuts that are already toasted and skinned. This is a life-saver when in a hurry! To toast and skin the hazelnuts do the following. Heat the oven to 180°C. Spread the hazelnuts in a single …
Biscuits
These chocolate chip biscuits are always light and crisp. It is tempting to add more than the specified measure of chocolate chips but I find adding too much more results in the mixture falling apart when trying to roll it into balls! The raw mixture tends to border on being slightly sticky, although it still rolls easily in the hand …
Biscuits
These almond biscuits are usually crisp and melt-in the mouth but sometimes I seem to do something different and they turn out crisp on the outside but softer on the inside. Either way, they have a lovely almond flavour and one usually isn’t enough! Although I use ground almonds in this recipe, I also use almond essence to provide the flavour …
