Iron Chef Shellie
 

Lemon & Hazelnut Biscuits

“I’ve been wanting to try this recipe for a long time now. With some sad looking lemons in the fruit bowl, today was the day! I didn’t have any candied lemon to decorate the top with, but I don’t think it is that necessary until you are perhaps making these for a present. Very simple...”

Recipes | April 1, 2009

Lemon & Hazelnut Biscuits

I’ve been wanting to try this recipe for a long time now. With some sad looking lemons in the fruit bowl, today was the day!

I didn’t have any candied lemon to decorate the top with, but I don’t think it is that necessary until you are perhaps making these for a present.
Very simple to make, and the one of the most amazing flavour combinations! I tend to love anything with hazelnuts since I grew up on Nutella. Then lemon icing tang adds a lovely finishing touch. I am just about to enjoy another with a cuppa tea!

Lemon & Hazelnut Biscuits

250g butter, at room temperature
1 1/2 (240g) cups icing sugar
2 tablespoons grated lemon rind
1 cup (150g) plain flour
1/2 cup (75g) self-raising flour
1/2 cup (50g) hazelnut meal
2-3 tablespoons lemon juice
20g candied lemon, to decorate (optional)

1. Preheat oven to 150°C or 130°C fan forced. Line three baking trays with baking paper.

2. Using an electric mixer, beat butter, and 1 cup of icing sugar until light and fluffy. Stir in lemon rind. Work in flours and hazelnut meal gradually, until a dough forms. Wrap in plastic wrap and chill for 1 hour.

3. Pinch off 1/2 tablespoons of dough and roll into balls. Place on prepared trays about 5cm apart and flatten slightly with palm of your hand. Chill for 20 mins.

4. Bake for 12-15 mins, or until golden brown. Set aside to cool on trays.

5. To make icing, combine remaining icing sugar with lemon juice in a small bowl until smooth. Spoon a little icing onto each biscuit and top with candied lemon if using. Set biscuits aside until icing sets. Store in an airtight container.

Makes 35.


Voila! Bon Appétit!

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Comments

2 comments on “Lemon & Hazelnut Biscuits
  1. Treading Water - April 7, 2009 at 8:27 am

    I made these for a work morning tea, and they went down a treat! Lots of compliments and requests for the recipe. Many thanks for sharing it – it will def go into the ‘to make again’ pile :)
    My only suggestion is that perhaps the preheat instruction shouldn’t be at step number 1… not when you then have to refrigerate the mix for an hour and then another 20 minutes!

  2. Iron Chef Shellie - April 7, 2009 at 8:49 am

    Hi Treading Water!
    I’m glad they went down a treat! I totally agree about the pre-heat stage though. I was just copying straight from the recipe. I usually change things to suit. Sorry! =)
    x


Shellie Froidevaux

All content on this site by Shellie Froidevaux, otherwise known as Iron Chef Shellie. Her skills include food styling in her kitchen studio, lifestyle and travel photography across Australia, restaurant photography on location, styling and shooting social media for her clients, recipe development with love and photography workshops for people with discerning tastes :)

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