Yummy Oat and Hazelnut Biscuits

These biscuits are great as an accompaniment to a steaming cup of tea. The hazelnut flavour manages to balance the oaty goodness, finished off with a fantastic crunch! (although if you like softer cookies/biscuits, you may like to cook for a few minutes left so that they are not completely crunchy). They are really easy to make after you have  mixed up the biscuit mix. Be sure to bake soon after preparing the mixture though. You can also add any flavourings you like, substituting oat and hazelnuts for peanut butter and peanuts, or chocolate chips give good results too I’m sure!

Oat and Hazelnut Biscuits, makes 18

Preparation Time : 20 minutes

Baking Time : 12-15 minutes on a middle shelf

– 175g butter

– 4 tablespoons vegetable oil

– 120g golden caster sugar

– 1 egg yolk

– 1 tsp vanilla essence

– 250g self-raising flour

– 75g rolled oats + extra for topping

– 75g finely chopped hazelnuts

First cream the butter and sugar together. Add the oil.

 

Then add the self-raising flour, about 50g at a time, , mixing gently until no more white bits of flour are visible.

Separate the egg, adding only the yolk to the mixture, as well as the vanilla essence.  It will be quite tough as the flour makes it quite dough-y. 

Next finely chop the hazelnuts. I used a small blender as it is much quicker and cuts them very finely – if you’ve got one handy.

Finally add the hazelnuts and oats into the thick biscuit mixture. Be careful not to overwork it – I find it easiest to mix it in with my hands so that the hazelnuts and oats are spread out evenly.

Then take small chunks the size of a table – tennis/ping – pong ball and shape into a round ball. Spread out onto a large baking sheet lined with baking parchment. The eventual size of my biscuits were about 6-8cm, so anticipating this kind of size, spread out accordingly leaving space in between. When they are lined up on the baking sheet, take a sprinkling of oats and place on each biscuit piece, flattening the top slightly.

Bake for 12-15 minutes in a preheated oven at 200 degrees. If after about 8 minutes or so they haven’t spread and flattened, use a spatula to gentle pat it down. They should be golden brown when done.

Cool the biscuits on a wire rack so that the bottom remains crisp.

All done! Quick and simple – my favourite kind of food preparation.

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2 comments on “Yummy Oat and Hazelnut Biscuits

  1. skyu33 says:

    I absolutely love these gorgeously buttery biscuits. Definitely my favourite desert!

  2. […] and Hazelnut biscuit recipe can be found here  Share this:TwitterFacebookLike this:LikeBe the first to like this. This entry was posted in […]

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