Recipe - Hazelnut Pudding

30 g Caster sugar
55 g Unsalted butter
55 g Plain flour
30 g Semolina
15 g Skinned or chopped hazelnuts

To skin hazelnuts and increase their flavour: Spread hazelnuts on a baking
sheet and roast in a hot oven for 45 minutes until the nuts are golden and
the skins start to lift. Tip onto half of a clean dry tea towel, fold the
second half over the hot nuts and rub with the tea towel until the skins
rub off.

Preheat oven to 150C/gas 2. Grease a flat baking sheet.

Cream the butter and sugar together until light and fluffy. Mix together
flour and semolina and sieve. Add nuts. Gradually work the sifted flour and
chopped nuts into the creamed mixture until it forms a dough.

Blend the few crumbs in with your hand to make it all stick together.
Gently knead it on a lightly floured surface until smooth. This is a
fragile dough which is why it is so crumbly and rich to eat so handle
it lightly and carefully. Heavy handling will cause the butter to oil out
and the biscuits to be hard instead of crispy and crumbly.

Roll out lightly to a rectangle about One fourth inch thick. Exact size is
unimportant as you will be cutting it into finger shapes. Crimp the edges
with the back of a fork and make fork marks all over the dough in even
lines. This is partly traditional and partly to prevent the biscuits from
bubbling up in places.

Bake for 1012 minutes until lightly coloured. Dredge with caster sugar.
Mark into finger shapes. When cool, lift with palette knife onto cooling
rack until cold.

The biscuits only become crisp when cold.

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