Lino Hazelnut Biscuits
·
Makes 36 biscuits·
Prep 15 minutes (plus 2 hours chilling time)·
Cook 15 minutes
Ingredient
·
1¼ cups plain flour, plus extra for dusting·
100g cold unsalted butter, chopped·
½ cup caster sugar·
1 egg yolk·
1 tablespoon milk·
½ cup Lino Hazelnut Spread·
50g ground hazelnut meal
Recipe
1. Place flour,
butter and sugar in the bowl of a food processor. Pulse until mixture resembles
breadcrumbs. Add egg yolk and milk. Mix until dough just comes together.2. Turn out dough
onto a floured surface. Knead until smooth. Flatten into a disc, wrap in
plastic wrap and chill in the fridge for 1 hour.3. Remove dough
from fridge. Roll out on a floured bench to a 30cm x 20cm rectangle. Spread
with hazelnut spread. Sprinkle with hazelnut meal. Starting with 1 long end,
roll up dough to form a log. Wrap in plastic wrap or baking paper. Chill for 1
hour.4. Preheat oven to
180ºC/160ºC fan-forced. Unwrap dough. Slice into 5mm-wide pieces. Place on 2
large baking trays lined with baking paper. Bake for 15 minutes or until
golden. Leave to cool completely.·
Tip: Store in an airtight container for up to a week
Lino Hazelnut
Biscuits