Hazelnut butter biscuits

I’m a bit obsessed with nut butter at the moment – I’ve been bulk buying jars in order to make scrummy fillings for macarons! I had some leftover hazelnut butter the other day so I thought it would be fun to experiment and make some hazelnut butter biscuits. The result was great – a crumbly yet soft biscuit with a lovely delicate hazelnut flavour. If you bake them for longer you would end up with a nice crunchy biscuit, but I fancied softer cookies for these ones.

For around 15 cookies, you need:

• 125g hazelnut butter
• 250g unsalted butter
• 200g sugar
• 375g plain flour
• sea salt
• sugar for sprinkling

1. Preheat your oven to 180ºc and line two large baking trays with baking parchment.
2. In a large standmixer, beat together the nut butter and the regular butter until well mixed.
3. Beat in the sugar until fluffy. Add in the flour and beat until a dough forms.
4. Roll the dough into balls and place on the tray, at least two inches apart. Lightly squash each ball with your hand until you have a round flat (but thick) disc of dough.
5. Bake for 12-15 mins for a softer cookie, or 15-20 mins for a crunchy biscuit. Don’t let them go too golden – they should be pale gold. When you take them out of the oven, sprinkle each one with sugar and a pinch of sea salt flakes.
6. Cool on a cooling rack and store in an airtight container when cold. They keep for up to a week but are best eaten within three days.

Enjoy!