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Hazel Nut Swirls


110g sugar
250g butter
1 egg yolk
2 tsp vanilla essence
340g plain flour, sifted
2 Tsp icing sugar
Jar of blanched hazelnut paste
Bottle of chocolate sauce, your choice

Preheat the oven to 160 degrees Celsius. I use thermo bake /fan bake option.

Put sugar and butter into kitchen whizz and blitz to bread crumb consistency.

Add egg yolk and vanilla essence and blitz again.

Sift in flour and icing sugar and blitz to form a soft dough.

Take the dough out onto your work bench lightly dusted with icing sugar and form into a sausage shape. Divide dough into two, wrap in cling film and rest in fridge.

When firm, take out one half and roll out into an oblong on a surface lightly dusted with icing sugar.

Make a mixture of 3 parts blanched hazel nut paste with one part chocolate sauce in a bowl. Spread this over the surface of the dough right to the edges.

Roll up into a long pinwheel sausage, rest in fridge. When firm and cold cut thin slices and lay flat on a greased baking tray. Allow for spread.
Bake until golden. Allow to cool.

Tip: To loosen, bang down onto the tray in between the biscuits with the handle of a knife. The vibrations do the trick.

Variations: The dark hazelnut paste can be used which has a stronger flavour, just increase the amount of chocolate sauce. Other nut combinations are great such as pecan nut paste and maple syrup. When cool the biscuits can be dipped into melted chocolate - either on the bottom or one half. Have fun experimenting. Christine

The moment one gives close attention to anything, even a blade of grass, it becomes a mysterious, awesome, indescribably magnificent world in itself. Henry Miller