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  • Tarragon and Hazelnut Cookies
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.

Tarragon and Hazelnut Cookies

Brought to you by: OcadoLife

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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.
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Ingredients

  • 50g hazelnuts, blanched
  • 180g unsalted butter, at room temperature
  • 120g caster sugar
  • 2 tbsp tarragon, finely chopped, plus leaves to decorate
  • 1 egg yolk, large
  • 250g plain flour, plus extra to dust
  • 40g hazelnuts, ground
  • ¼ tsp salt

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.

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