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Rum And Nut Whirls Recipe
|Egg||1 , lightly beaten|
|Icing sugar||4 Ounce (100 Gram, For Garnish)|
|Plain flour||5 Ounce (150 Gram)|
|Roasted hazelnuts||1 Ounce, chopped (25 Gram, For Garnish)|
|Butter||2 Ounce (50 Gram)|
|Caster sugar||2 Ounce (50 Gram)|
|Roasted hazelnuts||2 Ounce, ground (50 Gram)|
Serving size: Complete recipe
Calories 2357 Calories from Fat 911
% Daily Value*
Total Fat 106 g163.3%
Saturated Fat 35.1 g175.4%
Trans Fat 0 g
Cholesterol 333.4 mg
Sodium 78 mg3.2%
Total Carbohydrates 299 g99.5%
Dietary Fiber 11.4 g45.6%
Sugars 172.5 g
Protein 28 g56%
Vitamin A 34.2% Vitamin C 5.4%
Calcium 16% Iron 29.1%
*Based on a 2000 Calorie diet
Sift the flour into a bowl.
Rub in the butter until the mixture resembles fine breadcrumbs, then stir in the caster sugar and ground hazelnuts.
Add the egg and half the rum and mix well to make a soft dough.
Spoon the mixture into a large piping bag, fitted with a large star nozzle and pipe small rosettes at intervals on to the prepared baking trays.
Bake the biscuits in a moderate oven (180C, 350F, gas 4) for 15-20 minutes, or until lightly browned.
While the biscuits are baking, make the icing by blending the icing sugar with the remaining rum.
Using a palette knife, carefully remove the hot biscuits from the trays and place them on a wire rack standing over a clean baking tray.
Spoon a little icing over each biscuit while still hot and sprinkle the chopped hazelnuts on top.
Cool the biscuits completely before serving them.