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.
7 ingredients5 steps
Vegetarian
Ingredients
MetricImperial
75gUnsalted butter (softened)Â
175gBillington's Unrefined Golden Caster SugarÂ
1Large free range egg(s)Â
175gAllinson's Plain White FlourÂ
1/2 tspBicarbonate of sodaÂ
1Orange zest (grated)Â
50gHazelnuts (roughly chopped)Â
Utensils
Baking sheet
Wire cooling rack
Nutritional information per 39g serving
Energy 192cal
Fat 8.5g
of which Saturates 3.6g
Carbohydrates 26g
of which Sugars 15g
Protein 2.8g
Salt 0.14g
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.
1 Baker Ratings
Very easy to make and delicious. I substituted the orange for lemon, yummy. Thanks
