Like many, who haven’t carried around the idea of a perfect day. The harvesting of the new season’s nuts by the boxful with the mellow spring sunshine and all around the scent of freshly cut grass and burning wood.

There is a tray or two of hazelnut biscuits in the oven. Sitting down to coffee and a plate of home-made cookies seems such an absurdly splendid thing these days when we have so much to do. But with the perfect day within your grasp, you won’t want to pass up this opportunity of a day that smells of baking biscuits, with Azada’s Hazelnut Oil. It’s sweet, buttery flavour makes a match to freshly brewed coffee. Azada’s Hazelnut Oil is renowned for its quality and like all nuts become ever more flavoursome when heated, making these cookies tender, crumbly and just heavenly, with the idea of the perfect day making this one.


Makes about 40 cookies

115 ml Azada Hazelnut Oil + 1 teaspoon extra
315 grams all-purpose flour (or gluten-free Mix Pâtisserie – Mix C flour)
200 grams icing sugar
120 grams hazelnuts, roughly chopped
2 eggs
15 grams baking powder

Method – making the dough:

In a large mixing bowl, cream the Azada Hazelnut Oil and icing sugar until pale. Next, add the eggs one at a time and mix in the flour and baking powder using a wooden spoon. Fold in the chopped hazelnuts and refrigerate the mixture for about 1 hour.

Method for baking:

Preheat the oven to 190°C/375°F/gas mark 5. Line two baking trays with greaseproof paper and set aside. When the dough is firm rub the extra Azada Hazelnut Oil onto your hands and roll the dough into a long cylinder, about 2 inches high. Cut the dough crosswise into ¼ inch slices and arrange them onto the baking trays about 1 inch apart. Bake the cookies for about 10-12 minutes until golden and the hazelnut-scent fills your home with the smell of warm, freshly baked cookies.

*Thanks to the hazelnut oil, the cookies stay perfectly scented and flavoursome for up to a week, store in an airtight container to keep them crunchy and crumbly.

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