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HAZELNUT  AND  CRANBERRY  BISCUITS


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Serves 12 | Prep Time 10 | Cook Time 25

Ingredients

175g  plain  flour  
1⁄4  tsp  baking  powder  
40g  Tate  &  Lyle  Light  at  Heart  -­‐  Brown  
2  medium  free  range  eggs,  beaten  
1⁄2  tsp  almond  extract,  optional  
60g  dried  cranberries  
60g  blanched  hazelnuts  or  blanched  almonds,   roughly  chopped


1  Preheat  the  oven  to  180oC/Gas  4  (if  using  a  fan-­‐assisted  oven  adjust  temperature  according  to   instructions).  Line  a  baking  sheet  with  greaseproof  paper.  


2  Sift  the  flour  and  baking  powder  into  a  bowl  then  stir  in  all  the  remaining  ingredients.  Start  to  pull  the  stiff   mixture  together  using  your  hands.  Knead  the  mixture  well  on  a  lightly  floured  work  surface  for  at  least  2  to   3  minutes.  


3  Roll  the  dough  into  a  long  sausage  shape  and  gently  flatten.  Place  on  a  baking  sheet  and  bake  for  20  to  25   minutes  or  until  it  is  golden  and  feels  firm  when  pressed.  Leave  to  cool  for  10  minutes  then  cut  the  log  into   12  slices  on  the  diagonal  (at  an  angle  of  about  45  degrees)  and  bake  again  for  5  to  10  minutes  or  until   golden,  turning  over  once.  Remove  from  the  baking  sheet  and  leave  to  cool  on  a  wire  rack.    


Serve  these  deliciously  crisp  biscuits  to  dunk  in  hot  chocolate,  espresso  coffee  or  vin  santo.   Get  the  kids  involved:  Kids  love  kneading  the  dough  and  rolling  it  into  a  long  sausage  shape.


Pairs Well With


Notes

These  are  biscotti  style  biscuits.  Biscotti  means  twice  cooked,  once  as  a  log  shape,  then  sliced  and  re-­‐baked   so  they are nice  and  crisp.

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