Hazelnut and orange cookies

Tamasin Day Lewis' scrumptious biscuits can be cooked in minutes to eat warm with coffee, puddings or as petit fours
By Tamasin Day-Lewis
Hazelnut and orange cookies
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 30 minutes plus chilling
  • Effort: easy



  • 180 g butter
  • 150 g caster sugar
  • 1 large egg, lightly beaten
  • 240 g self-raising flour, sifted
  • finely grated zest of 1 oranges
  • 90 – 120g of hazelnuts, roughly chopped

Tips and Suggestions

You can keep the mixture for 4-5 days, wrapped up like a fat sausage in your fridge. Slice it like a salami, and cook the biscuits as you need them.


1. Using a standing mixer or electric hand beater, cream the butter and sugar thoroughly for 4-5 minutes until pale.

2. Mix in the egg, sifted flour, orange zest and nuts.

3. Form mixture into two balls, then roll them out with both hands until you have a sausage, about 5cm in diameter. Wrap separately in waxed paper and foil and refrigerate, preferably overnight.

4. Preheat the oven to 180°C/gas 4. Line a baking sheet with baking parchment.

5. Slice the sausage into biscuits about the thickness of a pound coin. Place them on the baking sheet, leaving a bit of space between them to allow for expansion.

6. Bake for 7-8 minutes, checking them carefully as they easily burn.

7. Immediately lift them from the tray with a palette knife. Place on a rack to crisp.

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