Tarragon and Hazelnut Cookies
By OcadoLife
Published on 21 August 2022
These 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.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.