About this recipe:These delightful biscuits are simple to make and easily changed to however you like your super dunkable biscuits to be. This recipe does make 50 biscuits but you can freeze them or halve the mixture, but remember to use a smaller egg. Enjoy!
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Method Prep:20min › Cook:10min › Ready in:30min
Preheat your oven to 180 C / Gas 4 and line 3 baking trays with baking parchment. Depending on the size you decide to make your biscuits, between 2 and 4 trays should be enough.
Place the butter and sugar into a mixing bowl and mix until smooth; it doesn't have to be perfect as long as it's all blended. Add the egg and continue mixing until well combined. Then add your almond extract.
Place your flour and bicarb into the mixture, slowly allowing it all to be incorporated. (The mixture will become rather thick so add a little milk if desired to thin it out if needed.)
Finally, fold in the hazelnuts and raisins, but don't overmix as it can spoil the texture. Using a teaspoon place the mixture on the baking trays, roughly 12 on each tray.
Bake in the oven for about 8 to 12 minutes depending on your oven. Place on a wire rack to cool completely. They can store in an airtight container for up to 1 week.
Since you're making biscuits, you might as well make the entire batch and then freeze some for later! Freezing biscuits is easy and they keep for months. Simply wrap the cooled biscuits well in aluminium foil, then place them in a plastic freezer bag. Defrost at room temperature.