(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.


25g butter
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.
*Make biscuits 4g in weight and roll into perfect little balls so as to achieve a perfect, round, cooked biscuit. Serve with Macerated Tamarillos and Heavenly Saffron Yoghurt Pudding.