These are a quick crunchie fix. This is my favourite tea service which dates from the 1920's, made by Royal Doulton, it is a real pleasure to drink out of it!
80g sugar(third cup +1 tablespoon)
140g flour(1 cup +1 tablespoon)
110g butter(half cup but remove a tablespoon!)
1 egg yolk
(20g) 2 tablespoons of chocolate powder
(20g) 2 tablespoon of hazelnuts (toasted and crushed)
Mix the flour and sugar. Add the soften butter, once evenly mixed in, incorporate the egg yolk.
Split the dough in two and put each half in a different mixing bowl. Add the nuts to one bowl and the chocolate powder into the other bowl and mix again. Once both doughs are an evenly mixed, roll them into a 'sausage' shape. Twist the two together and cut in half and place side by side. Repeat this, twist and roll into a 'sausage' shape again until you have the width of the biscuit you desire, slice them about 1 cm wide. Place on a baking sheet with some parchment paper and cool in a fridge for 20 minutes while the oven heats up to 160°C/320°F. Cook for 8 to 10 minutes. Let cool on a rack to they firm up. Don't forget to make the tea!!
80g sugar(third cup +1 tablespoon)
140g flour(1 cup +1 tablespoon)
110g butter(half cup but remove a tablespoon!)
1 egg yolk
(20g) 2 tablespoons of chocolate powder
(20g) 2 tablespoon of hazelnuts (toasted and crushed)
Mix the flour and sugar. Add the soften butter, once evenly mixed in, incorporate the egg yolk.
Split the dough in two and put each half in a different mixing bowl. Add the nuts to one bowl and the chocolate powder into the other bowl and mix again. Once both doughs are an evenly mixed, roll them into a 'sausage' shape. Twist the two together and cut in half and place side by side. Repeat this, twist and roll into a 'sausage' shape again until you have the width of the biscuit you desire, slice them about 1 cm wide. Place on a baking sheet with some parchment paper and cool in a fridge for 20 minutes while the oven heats up to 160°C/320°F. Cook for 8 to 10 minutes. Let cool on a rack to they firm up. Don't forget to make the tea!! 
Hi Ivan, this looks very doable. Not to mention tasty!! Yes, they would be perfect.....now to get out the 'good' china. I like the pattern of this RD,looks to be a gray design?
ReplyDeleteIn Canada we still measure in cups. Am I to presume that you measure using a kitchen scale? I will convert your grams into cups. Thanks for this.
Hi,
DeleteThank you, the Royal Doulton tea set is in the style of 'Shelleys Tall trees and sunset' pattern. Dusky blue sky with the sun and birch trees. My father used to collect R.D. so I have a bit when he thinned his collection!! Sorry, I will add cups too next time (I get told off a lot about forgetting!
Ivan
Oh thanks so much Ivan! You really didn't have to convert but thanks.
DeleteThere we go - hope that is OK!
DeleteIvan;-)
These look fantastic. I like the twisty two-tone effect you get from the mixture. Chocolate and hazlenuts - always a great combination. Can I ask why just the yolk and not the whole egg? Is it to make them richer or shorter? Thanks!
ReplyDeleteHi Gillian,
DeleteThank you! The yolk is for richness (as you said) and a whole egg too much (the white would make them too hard). A splash of water instead of the yolk would work but less rich. It needs a bit of something to bind it. Happy weekend!
Ivan