Rum And Nut Whirls Recipe
Ingredients
| 150 g/5 oz plain flour | ||
| 50 g/2 oz butter | ||
| 50 g/2 oz caster sugar | ||
| Hazelnuts | 50 Gram, roasted | |
| 1 egg, lightly beaten | ||
| Rum | 4 Tablespoon | |
| Decoration | ||
| 100 g/4 oz icing sugar | ||
| 25 g/1 oz roasted hazelnuts, chopped | ||
Directions
Lightly grease two baking trays.
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.
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.
Chef
