Pan-Fried Cod With Sautéed Vegetables And Polenta - Lino Hazelnut Biscuits - Italian Cottage Pie With Cauliflower Cheese Mash (part 2)

Lino Hazelnut Biscuits

·         Makes 36 biscuits

·         Prep 15 minutes (plus 2 hours chilling time)

·         Cook 15 minutes

Ingredient

·         1¼ cups plain flour, plus extra for dusting

·         100g cold unsalted butter, chopped

·         ½ cup caster sugar

·         1 egg yolk

·         1 tablespoon milk

·         ½ cup Lino Hazelnut Spread

·         50g ground hazelnut meal

 Recipe

1.    Place flour, butter and sugar in the bowl of a food processor. Pulse until mixture resembles breadcrumbs. Add egg yolk and milk. Mix until dough just comes together.

2.    Turn out dough onto a floured surface. Knead until smooth. Flatten into a disc, wrap in plastic wrap and chill in the fridge for 1 hour.

3.    Remove dough from fridge. Roll out on a floured bench to a 30cm x 20cm rectangle. Spread with hazelnut spread. Sprinkle with hazelnut meal. Starting with 1 long end, roll up dough to form a log. Wrap in plastic wrap or baking paper. Chill for 1 hour.

4.    Preheat oven to 180ºC/160ºC fan-forced. Unwrap dough. Slice into 5mm-wide pieces. Place on 2 large baking trays lined with baking paper. Bake for 15 minutes or until golden. Leave to cool completely.

·         Tip: Store in an airtight container for up to a week

Lino Hazelnut Biscuits