Ground roasted hazelnuts add a delicious nutty flavour to these cute, chewy oat and sultana cookies.
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Makes: 15 cookies
150g roasted chopped hazelnuts
80g demerara sugar
100g porridge oats
100g plain flour
8g baking powder
50g butter, cubed
1 pinch salt
4 tablespoons sultanas
Method Prep:20min › Cook:20min › Ready in:40min
Preheat the oven to 180° / Gas 4. Line a baking tray with parchment paper.
Place chopped hazelnuts and sugar in bowl of a food processor; pulse until it resembles a fine powder. Add oats, flour and baking powder. Mix in butter, egg and a pinch of salt. Continue to mix until the ingredients form a soft dough.
Transfer the cookie dough to a bowl. Add the sultanas; mix for 1 minute with a silicone spatula. The dough will look crumbly.
Use an ice cream scoop to evenly spoon the cookie mixture onto the baking tray. You should get about 15 cookies.
Bake in preheated oven for 15 to 20 minutes. Remove from oven and cool on a wire rack before serving.
Replace sultanas with chocolate chips for a different variety.