I spend most of my days dreaming up alternative lives, lives where I quit my job, pull all my savings and travel the world with nought but a back pack and sunscreen (because sun safety).
OR a life where I’m this high powered business lady changing the world. OR one where I’m living on nothing, but I’m doing awesome and amazing things for people who really need the help. OR one where I’m basically Charlotte from sex and the city minus the kid.
But right now I’m just hanging out being me (cue lame 90′s girlband song), and I like to escape with food. When I’ve got a hankering to cook something new, I’ll trawl the internet and books, looking for something/anything to give me an idea. I found these whilst I was on a mission to cook and live more Scandinavian – yeah they’re a spin on Chinese almond biscuits. I never said my searches were successful.
I’ve made them as the original before and they were amazing, I freaking love almonds. This time I had left over hazelnuts and they are my lifelong, best ever, fave nut; I hadn’t really dabbled in hazelnut meal, but that didn’t stop me. Nor should it stop you.
These biscuits are light and not too sweet, which means they can carry the fudge and tart raspberry perfectly, they’ve got that trio of crisp, creamy and chewy that the Masterchef judges are always banging on about. Honestly these are just a damn good time – which is why I used them for my first week of the Happy Project, these babies sailed right into the home of my parents. Because if you’re going to start making people happy, why not start at home!
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Recipes adapted from Purevege
50 grams Brown sugar
35 grams caster sugar
100 grams plain flour
80 grams ground hazelnuts
Cream the butter and sugar together until light in a medium bowl. Sift the flours and meal together in a small bowl and set aside.
Stir in the egg yolk into the butter mix until mixed through then add the flours and stir through until a dough begins to form. Then get on in there and bring the dough together in quick scrunching motions with your hands. Form a ball with the dough and chill for 10-30 minutes.
Preheat oven to 180 C whilst the dough is chilling.
Roll out the chilled dough to about 1/2 a cm thick and use a cutter to get good circles, chill the discs in the freezer for 5 minutes before putting in the oven to bake for about 12-17 minutes, wait for the edges to darken slightly, remembering that biscuits always continue baking once removed from the oven.
190 grams raw sugar
125 ml pouring consistency pure cream
125 grams whole unblanched almonds, oven-roasted or fried, and very coarsely chopped
440 grams full cream powdered milk