Brown Sugar Walnut and Almond Biscuits ……adulterated from Mathew Evans ( A recipe out of the Good Weekend ).
This lovely, cooler weather calls for a lazy afternoon tea and some delicious nutty biscuits. Delicious, flour-less, nutty biscuits which are basically nuts stuck together with butter and sugar. Divine.
You need for about 16.
Feeds 2 teenage boys, 20 models, 8 fashionista.
75g hazelnuts or walnuts ( ½ cup)
75g almonds ( ½ cup)
150g brown sugar (just under 1 cup)
20g butter unsalted
1 egg white..lightly beaten
About 2 tabs icing sugar for accessorizing
- Stay in your favourite Dolce Gabbana Jim Jams.
- Pull on Prada socks.
- Tie up hair in your Vuitton elastic.
- Preheat oven at 160.
- Throw all the nuts in a whizzer and whiz until the mix has a few chunky bits but not totally blitzed. It can be crumbly and a little fine but with some pieces chunkier.
- Lightly whisk the white of an egg.
- Toss the egg white in a saucepan along with the butter, sugar, and the whizzed nuts.
- Keep the heat on low so you just melt the butter and get the sugar a little gooey.
- Then let it cool a little so you can handle it with your fingers.
- Toss 2 tabs of icing sugar in a bowl for rolling in. Not you , the biscuits.
- Then scoop out about 2 teaspoons of gooey nutty mix and roll into small balls.
- Watch the manicure.
- Then roll the biscuits in the icing sugar.
- Lie well spaced out on a baking tray. Not you , the biscuits. ( you should not be spaced out unless you are making other types of cookies).
- These biscuits will spread out as they cook. Just as your hips will after eating.
- Throw in the oven and cook for about 15 to 20 mins or until they start to change to a little darker caramel colour. Think Celine bag.
- Take out of the oven and let them cool and then sprinkle with more icing sugar for more accessorizing before eating them all.
- If there are any left you can store in a chic glass jar.
- Go for a jog tomorrow.
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