Monday, 26 November 2018

Oatmeal Hazelnut Cookies



In my quest to find uses for La Berrinoise Praliné Noisette, a locally manufactured hazelnut butter, I came across a biscuit recipe in Simply Recipes that looked the business.

Measuring out the dough.

As well as substituting the hazelnut butter for the almond butter in the recipe I used a total of 1.5 cups of plain flour and 1 cup of wholemeal. The flour came from a local mill and is unbleached. I didn't have any wheatgerm so I just substituted wholemeal flour. I didn't have any chocolate chips but I did have half a jar of cacao nibs so I used them.

Ready for the oven.

The dough was very stiff and made 29 cookies using a quarter cup measure. The end result was rather shortbread like in texture.

5 comments:

sillygirl said...

Sounds yummy!

Susan said...

They weren't bad at all. One was enough with a cup of coffee, and they crumbled nicely as topping for creamy desserts.

Diane said...

This is very similar to the recipe I have. Nigel says it the best biscuits I have ever made ❤️

Susan said...

Do you need to make a double batch then and freeze half?

Carolyn said...

You can get hazelnut butter in Oregon, where hazelnuts are grown commercially, but I keep looking for it here in Pennsylvania and have never seen it, so I envy you. I'd eat it right out of the jar.

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