Comments on: The Perfect Dunking Hazelnut Biscuits

By: Jane

Jane — Tue, 22 May 2012 14:51:39 +0000

I only had ground hazelnuts, so I used 100g of ground hazelnuts and reduced the flour to 275g. It worked beautifully – these are obviously fail-proof biscuits! thank you.

By: Helen

Helen — Sat, 05 Feb 2011 20:23:49 +0000

I made these with 100g dark chocolate and 50g hazelnuts as I had some which needed using up. They were lovely and light and didn’t last long! . I want to make some plain/spiced biscuits using this mix without nuts or chocolate. Do you think it will work or do I need to change the proportions? Thank you!

By: Barry

Barry — Thu, 29 Jul 2010 14:19:26 +0000

Another treat for my work collegues. They absolutely loved these biscuits. Thanks for the recipie, so simple and my first attempt at baking has been a success

By: Julia

Julia — Sun, 02 May 2010 19:03:29 +0000

Just made these. Lovely. Definately need to be flattened with a fork before baking. I also toasted the crushed hazlenuts first for added flavour.

By: Matt

Matt — Fri, 19 Feb 2010 19:15:24 +0000

Just made some of these and they are great, I would advise after rolling the dough into balls, squash each ball a bit flat when you put them on the tray, it stopped my ‘bigger’ efforts from rising too much.

That said, I don’t think any of them will last the week!

By: Rob

Rob — Sun, 31 Jan 2010 16:27:27 +0000

I’m definitely a “dunker” and my all time favourite is the rusk – not the English rusk that babies teethe on, but good flavoursome South African rusks. I make my own butter so am always looking for ideas on how to use the buttermilk. So here’s the challenge – how about weaving your magic on rusks with buttermilk?

By: Abi

Abi — Fri, 29 Jan 2010 10:21:03 +0000

Got the recipe and tried it the same day – really great. I have tried other biscuit recipies and always found them very greesy. This one is great – make them small and they are crunchy, make them a bit bigger and they stay gooey inside. I will try them next with other ingredients – I thought chopped crystalised ginger?….

By: Madalene

Madalene — Fri, 29 Jan 2010 10:20:58 +0000

Oh Abi, crystallized ginger sounds absolutely delicious!!

By: Choclette

Choclette — Fri, 29 Jan 2010 09:00:03 +0000

Great to have a recipe for a firm biscuit. I like both biscuits and cookies. But you are right, if dunking, a firm biscuit is needed.

By: Alex

Alex — Wed, 27 Jan 2010 17:56:36 +0000

I must admit I’m not a dunker (possibly ‘cos I’m not a big tea drinker) but I could be convinced by these biccies!