• Method

  1. Heat the oven to 160C (140C fan) 325F, Gas 3.
  2. Lightly oil three baking trays.
  3. Cream the butter sugar until light and fluffy.
  4. Stir in the oats, flour and hazelnuts then add the water to make still pliable smooth dough.
  5. Flour your surface well.
  6. Roll the dough out carefully to make a square, around about 28 cms.
  7. Using a large flat bladed knife divide the square into four equal strips. Then cut each into fingers approx 3cm to 4cm width depending on how chunky you would like your biscuits to be.
  8. Lift carefully onto the prepared trays using the flat blade of a palette knife or fish slice.
  9. Bake for 12 to 15 minutes until crisp and golden.
  10. Cool a little on the tray then lift onto a wire rack.
  11. You can dip in melted chocolate and sprinkle on some more chopped hazelnuts if desired.
  12. Store in an airtight container.

 


Liz Ashworth is a Scottish food writer and food product developer, who has a particular interest in using and promoting local products.

She is the author of Teach the Bairns, a pioneering series of traditional Scottish cookery books for beginners of all ages, and writes food columns in various publications, and coordinates the food programme at the annual Orkney International Science Festival. Orkney Spirit illustrated by Selena Kuzman was published in 2010 to celebrate her love of and family connection with the Orkney islands.

Liz’s other books include The Book of Bere, The Chain Bridge Honey Bible, The William Shearer Tattie Bible and her latest title, The Scottish Baking Bible,¬†published by Birlinn which is available now.

The book features 50 recipes from across Scotland arranged by theme – Bannocks, Breads and Scones; Biscuits; Tarts and Traybakes; and Cakes and Wee Fancies.

All are graded according to the level of complexity, although none are difficult, making it ideal for bakers of all abilities to explore this glorious part of Scotland’s culinary heritage.

 

 

 

 

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