It would seem from looking at Twitter that every day is some sort of special day! And obviously I believe everything I read on Twitter (!) A couple of days ago it was #biscuitday, today it’s #nationalsmileday, so I thought I would combine the two by making some biscuits (actually one huge biscuit!) and eating them, which certainly made me smile.
It’s actually a straightforward shortbread recipe, except that in a radical departure from the norm, I used wholemeal flour and I also threw in a few toasted hazelnuts for bit of a nutty crunch. It wasn’t just any wholemeal flour, either, it was freshly milled plain wholemeal flour that I got from Talgarth Mill. Talgarth Mill, in the Brecon Beacons in Wales, is a fabulous place to visit, particularly if like me you love flour mills, so if you haven’t been I would really recommend it.
Method for Wholemeal Hazelnut Shortbread
50g whole hazelnuts
75g caster sugar
175g plain wholemeal flour
75g semolina (finely ground)
A pinch of salt
First, toast your nuts by putting them on a baking tray in a hot oven (180C) for 8-10mins. Keep an eye on them to make sure they don’t burn. It may seem extra hassle, but it really enhances the flavour.
Then add all the other ingredients to a food processor and mix until combined. If you don’t have a food processor, it will just take a bit longer to rub the butter into the flour by hand and mix in the other ingredients. Add the hazelnuts and process until they are mixed in. I like to leave quite large nutty pieces.
Then press into a flan tin, smooth the top and prick all over with a fork.
Bake at 160C fan oven for about 40 minutes until lightly browned.
Would I make this again?
Yes I would. I think the wholemeal flour does add extra flavour, and marries very well with the hazelnuts. Also it’s very quick and easy to make.