These quickly made biscuits have the rich taste of brownies. They are good served with vanilla ice cream or a fruit fool — or simply eaten in a flash at teatime.
Preheat the oven to 190°C, 375°F, Gas Mark 5. Butter a
Pour into the tin and spread evenly. Sprinkle all over with the chopped hazel nuts. Bake for 12-15 minutes, turning the tin round halfway through. The biscuit mixture should firm up, but still seem soft – the biscuits will crisp up on top and round the edges as they cool.
Cut at once into squares or oblongs. Cool in the tin for 1-2 minutes, then transfer to a wire rack to cool completely.
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