(serves 35-40 biscuits)
Chef, Phillip Johnson, from Ecco Restaurant in Brisbane, was a presenter at Savour New Zealand in 2001 and these biscuits were part of the dessert he presented. They have been a godsend in our catering kitchen as they dress up a simple dessert and in particular add texture to a soft dessert. The liquid glucose is important to this recipe but if you have trouble finding it substitute it with corn syrup.
45g (4 + 1/2 tbsp) castor sugar
1/4 tsp vanilla essence
25g liquid glucose (glucose syrup)
25g (3 + 1/2 tbsp) flour
35g (1/4 cup) hazelnuts (roasted, cooled, skinned and finely chopped)
- In a small pot, over a gentle heat, melt butter with sugar, vanilla and glucose. Stir constantly.
- Transfer to a bowl and add flour and hazelnuts.
- Stir until the mixture comes together and flour is combined.
- Set aside to cool.
- Preheat oven to 160ºC.
- Shape hazelnut mixture into small, marble-sized balls approximately 1cm in diameter.
- Place them 6-8cm apart on a well greased baking tray, allowing for spreading (the mixture will spread like brandy snaps).
- Cook for 10 minutes (until golden brown and firm)
- Cool biscuits on the tray, then lift off and store in an airtight container until required.