Hazelnuts and orange biscuits

Method

1. Using a standing mixer or electric hand beater, cream the butter and sugar thoroughly for 4-5 minutes until pale.

2. Mix in the egg, sifted flour, orange zest and nuts.

3. Form mixture into two balls, then roll them out with both hands until you have a sausage, about 5cm in diameter. Wrap separately in waxed paper and foil and refrigerate, preferably overnight.

4. Preheat the oven to 180°C/gas 4. Line a baking sheet with baking parchment.

5. Slice the sausage into biscuits about the thickness of a pound coin. Place them on the baking sheet, leaving a bit of space between them to allow for expansion.

6. Bake for 7-8 minutes, checking them carefully as they easily burn.

7. Immediately lift them from the tray with a palette knife. Place on a rack to crisp.

Cooks Notes:
You can keep the mixture for 4-5 days, wrapped up like a fat sausage in your fridge. Slice it like a salami, and cook the biscuits as you need them.

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Ingredients

Main:

180g Butter
150g caster sugar
1 large egg, lightly beaten
240g self-raising flour, sifted
finely grated zest of 1 orange
90 – 120g of Hazelnuts, roughly chopped

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