Ingredients
8 total- 50 g of hazelnuts, blanched
- 120 g of caster sugar
- 2 tbsp of tarragon, finely chopped, plus leaves to decorate
- 1 egg yolk, large
- 250 g of plain flour, plus extra to dust
- 0.25 tsp of salt
- 180 g of unsalted butter, at room temperature
- 40 g of hazelnuts, ground
Method
4 stepsStep 1
In a small dry pan, toast the blanched hazelnuts over a low heat until golden and fragrant. Tip onto a board, leave to cool completely, then roughly chop; set aside.
Step 2
Using an electric whisk or stand mixer, beat the butter, sugar and chopped tarragon for 3-4 mins until pale. Add the egg yolk and beat to combine. Tip in the flour, ground hazelnuts, salt and chopped toasted hazelnuts. Stir until the mixture begins to clump together.
Step 3
Turn the dough out onto a lightly floured work surface and bring it together with your hands. Divide in half and use your palm to roll both pieces into 15cm-long logs. Wrap and chill for 2 hrs, or until firm.
Step 4
Preheat the oven to 180°C/160°C fan/gas 4. Slice the chilled cookie dough into rounds about 1cm thick and press a couple of fresh tarragon leaves into the centre of each. Place them on a baking tray lined with baking paper and bake for 15-18 mins until the edges are lightly golden. Leave to cool completely on a wire rack before serving –ideally with a nice cuppa.