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Hazelnut and Raspberry Sandwiches

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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).

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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.

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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.

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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!

P.S. -  If you love this, I write even more like it, like twice a month. Sign up to the email newsletter so you’re all over it all the time!

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Recipes adapted from Purevege

Eat.Sleep.Biscuit.Repeat.
125 grams softened butter
50 grams Brown sugar
35 grams caster sugar
1 egg yolk
150 grams wholemeal flour
100 grams plain flour
80 grams ground hazelnuts
This is how we do it.

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.

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You’ve got to be fudging with me.
125 grams unsalted butter
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
I’ve run out of appropriate fudge puns/lyrics #Recipe.
Melt the butter over a low heat. Add the sugar, increase the heat to moderate and, stirring constantly, cook for about 3 minutes or until the sugar melts into the butter and becomes frothy. Continue cooking the mix until it turns a deep brown colour. Don’t over darken though, it will give off an excellent toffee smell when it’s at its good point.
Remove the pan from the heat and allow it to cool for 2 or 3 minutes. Stir in the cream and nuts. Using a wire whisk, gradually mix in the powdered milk a little at a time, whisking vigorously to avoid forming any lumps. When the mixture just hangs onto the whisk, it is ready. If it reaches this stage before you’ve added all the powdered milk, don’t add any more. If it’s still too runny after adding it all, add a little more.
Very lightly butter a tray. With a spatula, scrape the hot fudge mixture into the tray. Smooth it out and sprinkle the top with the optional nuts. Allow the fudge to set in a cool place for 1 hour. Spread onto the cooled biscuits.
Pump up the Jam – Raspberry Jam
2 Handfuls of frozen raspberries
Sprinkling of brown sugar
Juice of half a lemon.
Combine and heat in a small pan. Stir until thickened, let cool then spread on those bad boy biscuits!
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