225g/8oz plain flour
15g/0.5oz baking powder
115g/4oz Stork block margarine
115g/4oz demerara sugar
115g/4oz chunkily, chopped hazelnuts
0.5 tsp vanilla extract
25-50ml/1-2 fl oz milk
Preheat oven to 170'c. Sift flour & baking powder together & rub in margarine until it resembles fine bread crumbs. Add sugar and hazelnuts. Stir in vanilla extract and enough milk to form a soft rollable dough. Turn out onto a floured surface, roll & cutout cookie shapes. Bake for 7 - 10 minutes until pale brown.
Nuts can be substituted with chocolate drops.
15g/0.5oz baking powder
115g/4oz Stork block margarine
115g/4oz demerara sugar
115g/4oz chunkily, chopped hazelnuts
0.5 tsp vanilla extract
25-50ml/1-2 fl oz milk
Preheat oven to 170'c. Sift flour & baking powder together & rub in margarine until it resembles fine bread crumbs. Add sugar and hazelnuts. Stir in vanilla extract and enough milk to form a soft rollable dough. Turn out onto a floured surface, roll & cutout cookie shapes. Bake for 7 - 10 minutes until pale brown.
Nuts can be substituted with chocolate drops.
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