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Tarragon and Hazelnut Cookies

Tarragon and Hazelnut Cookies

By OcadoLifePublished on 21 August 2022These Tarragon and Hazelnut Cookies from Benjamina Ebuehi – food writer and former finalist in The Great British Bake Off – use fresh tarragon in the dough, bringing a touch of anise to these addictive crumbly biccies. You can freeze the dough, well wrapped, once you’ve rolled it into logs – when you’re ready to use it, just soften in the fridge for 30 mins, then slice into rounds and add 1-2 mins to the baking time. Delicious with a cuppa.
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Time and servings

45 minsTotal time
20 minsPrep time
25 minsCooking time

Ingredients

  • 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

  • Step 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.