OAT, HAZELNUT & CURRANT BISCUITS


Why not have a go at these crispy oat, hazelnut & currant biscuits this weekend? The sprinkle of salt makes them a great sweet and savoury snack or as a biscuit to have with cheese.

OAT, HAZELNUT & CURRANT BISCUITS


350g plain flour
80g light brown soft sugar
5g table salt
10g baking powder
50g oats
150g cold butter, diced
100–120g/ml milk
80g dried currants
80g roasted hazelnuts, roughly chopped a sprinkling of sea salt (if you like)

Place the flour, sugar, table salt, baking powder and oats in a mixer with a paddle attachment (or in a large bowl that you can get your hands in easily). Add the diced butter and either rub between fingertips or use a slow speed on the mixer until you have a rough breadcrumb consistency. Use just enough of the milk to form a lovely dough and then mix in the dried fruit and nuts.

Divide the dough in half and roll each piece into a log about 20cm long. Wrap each in cling film and place in the fridge to set for at least an hour (or up to 48 hours, if you are making ahead).

When you are ready to bake, preheat the oven to 190°C/170°C fan/gas mark 5 and line a couple of flat baking sheets with baking parchment. Take the dough logs out of the fridge, remove the cling film and slice them into thin discs (about 1cm). You should get 18–20 biscuits from each log. Lay them flat on the baking trays, allowing 1–2cm between each (they won’t change too much in size) and sprinkle with the sea salt, if using.

Bake for 10 minutes, then turn the trays around for an even bake and leave for another 5–10 minutes until the biscuits are golden all over. Lift one up carefully (they will be hot – as you would be if you had just sat in a hot oven for 15–20 minutes) and check the underside to make sure it is golden too. Don’t worry if they seem a little soft now; they will crisp as they cool and the oats drink up any excess moisture.

Cool on a rack and, once cold, store in an airtight container. These last well for about a week, but I think you’ll find they disappear way before then.

Image credit: Patricia Niven

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