Makes about 30 biscuits


425 ml Chopped Hazel nuts
140 g Butter
210 ml White Sugar
2 Eggs
Vanilla Essence – Few Drops

15 ml Brandy or Sjerrie
800 ml Cake Flour
7,5 ml Baking Powder
Pinch of Salt


  1. Preheat oven to 180°C
  2. Sprinkle hazel nuts on bake plate and roast nuts for 5 minutes. Leave to cool. Chop roughly
  3. Change oven temperature to 160°C
  4. Cream butter and sugar until light and fluffy
  5. Add eggs, beat well until well mixed
  6. Add vanilla essence and brandy
  7. Sift cake flour, baking powder and salt together and add to egg mixture along with chopped nuts until a stiff dough – BE CAREFUL NOT TO OVERMIX
  8. On a lightly sprinkled flour board, roll dough in two sausages ± 4cm in diameter and 30cm long
  9. Put dough sausages on prepared baking plate and bake for 25 minutes until light brown
  10. Remove from oven and leave for 5 minutes to cool off
  11. Remove very carefully and put on a cutting board. Cut into 1cm slices
  12. Bake on same baking plate for another 20-25 minutes or until outer sides getting darker