About the bake
These hazelnut and orange cookies are absolutely delicious. They make a nice gift or alternatively you can eat them all yourself! For a different variation try Lemon & Raisin cookies. Replace the orange zest with the zest of a lemon, and the hazelnuts with 50g (2oz) raisins.
Method
Step 1:
Preheat the oven to 180°C, (fan 160°C, gas mark 4). Cream together the butter and sugar, then beat in the egg.
Step 2:
Add all the remaining ingredients and stir well.
Step 3:
Drop heaped tablespoonfuls of the mixture onto greased baking sheets leaving room to spread (about 4-6 per sheet).
Step 4:
Bake for 12-15 minutes or until the edges are just beginning to brown; they should still be soft in the centre.
Step 5:
Cool on the baking sheets for about a minute, then transfer to a wire rack to cool completely.
Ingredients
- 75g Unsalted butter (softened)
- 175g Billington's Unrefined Golden Caster Sugar
- 1 Large free range egg(s)
- 175g Allinson's Plain White Flour
- 1/2 tsp Bicarbonate of soda
- 1 Orange zest (grated)
- 50g Hazelnuts (roughly chopped)
Utensils
- Baking sheet
- Wire cooling rack
Recipe Reviews
Very easy to make and delicious. I substituted the orange for lemon, yummy. Thanks
Ingredients
- 75g Unsalted butter (softened)
- 175g Billington's Unrefined Golden Caster Sugar
- 1 Large free range egg(s)
- 175g Allinson's Plain White Flour
- 1/2 tsp Bicarbonate of soda
- 1 Orange zest (grated)
- 50g Hazelnuts (roughly chopped)
Utensils
- Baking sheet
- Wire cooling rack