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Coffee and doughnuts
Bluebag pritikin-style muffins
More nut recipes
200g butter, chopped, at room temperature
1¼ cups caster sugar
2 cups plain flour, sifted
1 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
½ cup hazelnuts, chopped (or other nuts)
Preheat oven to moderate, 180°C. Lightly grease and line 3 oven trays with baking paper.
In a large bowl, using an electric mixer, beat butter and sugar together until pale and creamy. Add eggs one at a time, beating well after each addition.
Sift flour, soda and cinnamon together. Fold into creamed mixture with nuts.
Roll tablespoonfuls of mixture into balls. Arrange on trays, 5cm apart, and flatten slightly.
Bake 12-15 minutes, until golden brown. Cool 5 minutes on tray before transferring to a wire rack to cool completely.
You can store these biscuits in an airtight container for about 1 week.
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