Читать книгу Bake Text Only - Rachel Allen - Страница 14

125g (4½oz) butter, softened

80g (3½oz) soft light brown sugar

1 egg, lightly beaten

1 tsp vanilla extract

200g (7oz) plain flour

½ tsp bicarbonate of soda

¼ tsp freshly grated nutmeg

¼ tsp mixed spice

1 dsp caster sugar

1 dsp ground cinnamon

25g (1oz) hazelnuts, roughly chopped

1 Preheat the oven to 180°C (350°F), Gas mark 4.

2 Cream the butter in a large bowl or a food mixer until soft. Add the brown sugar and beat together again until light and fluffy. Beat in the egg and vanilla extract until combined.

3 Sift in the flour, bicarbonate of soda and spices and gently bring the mixture together to form a dough. Wrap the dough in cling film and allow it to chill in the fridge for 30 minutes.

4 Mix the caster sugar and cinnamon in a medium-sized bowl. Roll the dough into walnut-sized balls and toss in the sugar and cinnamon. Place on baking trays (no need to grease or line) about 7cm (2¾in) apart and sprinkle with the hazelnuts. Bake for 15 minutes, or until golden and firm at the edges.

5 Leave for 2 minutes, then transfer to a wire rack to cool.