Maninas of Maninas: Food Matters is organising a competition that is focussed on our favourite ingredients. And 5 lucky winners can win a cookbook called One Perfect Ingredient by Marcus Wareing. And who doesn’t want to win a cookbook that is written by a Michelin star chef?
I have many favourite ingredients but decided on hazelnuts because that is one of my new favourite ingredients. I’ve only recently started really appreciating the wonderful taste of hazelnuts (though I have been eating Nutella for many years 😉
To get the most out of the hazelnut taste I made the most basic cookie, no other flavorings than pure hazelnut. The cookies may look somewhat boring but let me tell you that they are delicious in their simplicity. I kept them plain for this competition but I’ve fantasized about dipping them in chocolate, and spreading them with ganache and dulce de leche 🙂 I still have plenty left so I might just do that he, he!
makes about 50 small cookies
250 g (8 Â¾ oz) flour, sifted
50 g (1 Â¾ oz) hazelnut, toasted, skinned and ground
125 g (4 Â½ oz) butter, room temperature
115 g (4 oz) caster sugar
Mix the flour and ground hazelnuts.
Cream the butter with the sugar. Add the egg and mix until incorporated. Mix in the flour and hazelnut mixture.
Chill for about 30 minutes or until firm enough to roll out.
Preheat the oven to 180Â°C (350Â°F).
Grease 2 baking sheets or line with baking paper
Roll out the dough between 2 sheets of baking paper until 4 mm (â…› in). Chill the dough between the baking paper for 30 minutes.
Cut out disks with a cookie cutter. Transfer to the baking sheets. Bake for 10-12 minutes or until the edges just start to colour.
Allow to cool on the baking sheets for 2 minutes. Transfer to wire racks to cool completely.