Hazelnuts! Yummy but expensive little things, aren't they? That's why I don't often bake with them, but I had half a cup in the cupboard for some such occasion. I added some diced dried fruit to the mix to sweeten the package for the 4-year-old. She turned her nose up at them, however. Oh well, more for me. These fall into the brutti ma buoni style of biscuit - ugly but good.
Makes about 20
1 c spelt flour 1 tsp baking powder 1 tbsp ground flaxseed 1/2 tsp salt 1/2 c rice syrup 1/4 c almond butter (homemade, may I add - just blitz 3 c toasted almonds in a high-speed food processor for about 15 min) 1/4 c oil 1 c grated carrot 1/2 c toasted, skinned and chopped hazelnuts 1/2 c diced dried fruit, your choice
Preheat the oven to 180C and line 2 baking sheets with baking paper. Combine all dry ingredients in a large bowl. In a medium bowl whisk the rice syrup, nut butter and oil. Pour into flour mixture and stir to combine. Stir in carrots, hazels and fruit. Put tablespoonfuls of dough onto the baking sheets, flattened slightly, and leaving some room to spread. Bake for 12-15 min, rotating the trays halfway through. Let cool on the trays for a few minutes then transfer to a wire rack to cool completely. These are fairly robust biscuits, and will last for about a week in an airtight container, or you can freeze them.
Frances Chan is a freelance editor/proofreader who has written a couple of children's books and writes for Weekend Notes. She also loves to bake. She shares some of her adventures, culinary or otherwise, on Instagram.