These little treats from Bread Ahead were inspired by the bowl of nuts you always have at Christmas that are still sitting there in the spring, and all those half-opened packets of nuts that sit at the back of the cupboard. You can use any type of nuts, just keep the quantity the same in total.
Image @katesiobhantaylor
You Will Need:
Makes around 25
50g blanched almonds
50g blanched hazelnuts
50g walnuts
50g Brazil
50g macadamia
125g softened unsalted butter
125g caster sugar
1 eggs, beaten
150g plain flour, plus extra for dusting.
One. Roast all your nuts together in a preheated oven at 160c for 12-14 minutes or until golden brown and then leave to cool.
Two. Whizz up the nuts in a food processer or chop with a knife until they are small crumbs.
Three. In an electric mixer with the beater attachment, or in a bowl with a wooden bowl, cream the butter and sugar together until light and fluffy.
Four. Add eggs one at a time making sure all incorporated, then the flour and nuts and mix together, wrap the paste in cling film and chill in the fridge for a few hours.
Five. Take out the fridge and let soften a little but not too much as it will get sticky until you can roll out, roll out to 5mm thick and cut out using a 7cm cutter, place on a lined baking tray and bake in a preheated oven at 140c for 20-25 minutes or until golden brown.
Six. Leave them on the tray for 5 minutes, then put them on a rack to cool.
Seven. Once cool tuck in!
Don't want to bake them yourself? Pop along to Borough Market on Saturday to pick up freshly baked treats.
