These biscuits are genuinely the 'ferrero rocher' of biscuit land! However, the hazelnuts you use are crucial to the overall outcome! I adore roasted ground Sicilian hazelnuts for their incredible depth of flavour. This is the brand I use. You can buy them online or check your local stores to see if they're in stock.
Teff, an Ethiopian grass is an incredible source of insoluble fibre and is an invaluable ingredient to have around for those of you who suffer with bad IBS. I eat teff everyday because it's the one food that's had the most positive effect on my tummy. Hazelnuts are also a good source of insoluble fibre making these biscuits much more than a treat, for those of us who need to manage IBS symptoms!
- 120g Brown Teff Flour
- 4 heaped tbsp Sicilian Ground Hazelnuts plus a little extra for coating
- 80g Golden Caster Sugar
- 80g Salted Butter
- 1 Egg
- Whisk to cream the softened butter with sugar and the egg. Add the teff flour followed by the hazelnuts and stir well.
- Wrap the dough like a sausage using kitchen film and let it rest for at least half an hour in the fridge.
- Unwrap your biscuit dough and roll it around in more ground hazelnuts to give the biscuits a beautiful coating. Press the hazelnuts in with your hands if they're not sticking firmly.
- Cut it into thick slices, about 4 mm. Distribute the biscuits on a baking sheet covered with baking paper. Sprinkle any hazelnuts leftover on your work surface on top of the biscuits.
- Bake the shortbread biscuits in preheated oven for 20 minutes at 180° C fan. Let cool completely before serving (if you can!).
Biscuits before bake.
Biscuits after bake.
If you'd rather follow me making them step by step first, you can do so by clicking on The Happy Tummy YouTube Channel.
Happy Biscuit Eating!! :)