Hazel­nut short­bread cook­ies

NZ Lifestyle Block - - Self- Sufficiency -

READY IN 60 min­utes MAKES 20 large bis­cuits


½ cup hazel­nuts ⅓ cup whole raw al­monds (or other nut) 1 cup flour – high pro­tein bread flour is good to pre­vent crum­bling ⅛ cup mesquite pow­der ¼ tsp raw green ste­via pow­der Pinch salt 110g un­salted but­ter, roughly chopped 1 large egg


Place hazel­nuts, al­monds, flour, mesquite, ste­via and salt into a food pro­ces­sor and process un­til the nuts are ground and the in­gre­di­ents are re well mixed. Add the but­ter and process un­til il the h mix i re­sem­bles bread­crumbs. Add the egg and process un­til just mixed in – do not over­mix. Tip the mix­ture into a large bowl or onto a lightly floured sur­face and knead un­til a dough forms. Shape into a ball, wrap with plas­tic wrap and re­frig­er­ate for 1 hour. Pre­heat the oven to 180°C and line a bak­ing tray with bak­ing pa­per. Roll out the dough on a lightly floured bench un­til it’s 5mm thick. Use a 7cm-round cookie cut­ter and place cook­ies on a bak­ing tray. Bake for 15-18 min­utes, or un­til lightly browned. Re­move from oven, and cool slightly be­fore trans­fer­ring to a wire rack to cool com­pletely.

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