Sugar and hazelnuts. A match made in heaven.

Every once in a while we stumble in life, and the world feels a little bleak. Only then can the life-restoring combination of sweet spice and sugar make us whole again. A well made biscuit always fills me with joy. A home made one, even more so. I discovered this recipe from well known chef and author Donna Hay. She is famous in Australia and generously shares many of her much loved recipes on her website. I feel nourished by the aroma of roasted hazelnuts in cakes, biscuits, or even a scattering of these on steamed beans or asparagus. Mostly I love the distinct taste of these delicate shaped nuts, or Corylus Avellanas, the scientific name for them. Their versatility knows no bounds. 

So, what is it about baking sweet biscuits or cakes that lifts our spirits? Perhaps it’s knowing that there’s plenty to share around, and still more left over for the following day. I make single batches at a time of biscuits. When I try to go industrial and double the portion of ingredients, it feels like I’ve cheated the process. That I’ve erred in giving sufficient attention devoted to the creation of these. Baking in a hurry defeats the purpose of soul food. Although if I want to do baking at scale, I may have to rethink that. 

These Choc-Chip Hazelnut Biscuits are truly the ants pants. A mere 12 minutes in the oven, resulting in the most delicious, crispy but slightly gooey chocolate infused biscuits. Even better, they’re gluten free so everyone can enjoy them.