These biscuits are really different, but surprisingly delicious – they’re the sort of gluten free biscuits that you’d eat even if you weren’t gluten intolerant! They are surprisingly light, and I really love the taste that the hazelnut meal gives them. If it’s not for you, any other nut meal will work just as well – almond, cashew, whatever! You’ll need:
– 100g butter, softened
– 100g caster sugar
– 1 egg, at room temperature
– 1½ cups hazelnut meal
– ½ cup gluten free plain flour (or you regular plain flour if you don’t need it to be gluten free)
– ½ cup shredded coconut, toasted
– 2 tbsp dark chocolate, finely chopped
1. Preheat the oven to 170°C and line a large oven tray with baking paper.
2. Beat the butter and sugar in a bowl with an electric mixer for 3 – 4 minutes, until it becomes noticeably thicker, lighter and creamier. Then, beat in the egg.
3. Fold the nut meal and flour into the creamed mixture with a spoon, followed by the coconut and chocolate. This recipe is incredibly adaptable, so feel free to substitute the coconut and chocolate with anything else you’d like – seeds, chopped dried fruit, chocolate chips, whatever!
4. Roll the mixture into tablespoon sized balls, flattening them slightly when you place them on the tray, and bake 12 – 15 minutes, or until they start to turn golden around the edges. Cool completely on the tray.