I love roasted hazelnuts; they make a very special cookie or shortbread and they are widely available in supermarkets. Any nut can be used instead here, but remember to roast them in the oven for an even colour rather than grilling (see method for roasting nuts in Soft Pine Nut Cookies (page 43).
Makes about 20 • Preparation 15 minutes • Cooking time about 10 minutes
120g rice flour
70g cornflour
½ teaspoon baking powder
½ teaspoon ground nutmeg
½ teaspoon mixed spice
30g cooking margarine, softened
40g caster sugar
1 tablespoon golden syrup
75g roasted hazelnuts, roughly chopped
Method
Preheat the oven to 180° C/gas mark 4. Line two baking trays with baking parchment (you will need to cook these in batches).
In a medium mixing bowl, combine the flours, baking powder, nutmeg and mixed spice and mix together well. Add the softened margarine, sugar, syrup and hazelnuts and mix well.
Spoon the mixture onto the lined baking trays, using a dessertspoon to form 2-3cm rounds, spread out with a wet finger, then bake for 10 minutes or until lightly browned.
Once cooked allow the cookies to cool slightly on the trays, then transfer to a wire rack to cool completely.
