Indulge – in a good way
Preparation
| 150 | g | hazel nuts | finely chopped |
| 100 | g | porridge oats | lightly roast together with hazel nuts in a frying pan, set aside to allow to cool |
| 100 | g | soft butter | beat until light and fluffy |
| 2 | eggs | lightly beaten | |
| 125 | g | light brown sugar | add and whisk until the mixture is light in texture and colour |
| 1 | grated zest of an unwaxed lemon | add to mixture together with the nut-oat mixture and allow to swell for 30 minutes | |
| 150 | g | spelt four | add |
| ½ | tsp | cream of tartar baking powder* | add to mixture and stir |
Baking
Preheat an electric oven to 200˚C/400˚F, fan oven 180˚C/350˚F, gas mark 6
Use 2 teaspoons to scoop and place small dough portions on to a baking sheet covered with greased baking parchment; press down a bit
Bake on the middle shelf for 10 – 15 minutes.
Chef’s tip
*It’s easy to make up your own baking powder: 2 parts cream of tartar and 1 part bicarbonate of soda.
You can use any commercial baking powder for this recipe, too.
