Recipe Friday: Bread Ahead’s The Nutter

These little treats from Bread Ahead were inspired by the bowl of nuts you always have at Christmas that are still sitting there in the spring, and all those half-opened packets of nuts that sit at the back of the cupboard. You can use any type of nuts, just keep the quantity the same in total.

Image @katesiobhantaylor

You Will Need:
Makes around 25
50g blanched almonds

50g blanched hazelnuts

50g walnuts

50g Brazil

50g macadamia

125g softened unsalted butter

125g caster sugar

1 eggs, beaten

150g plain flour, plus extra for dusting.

One. Roast all your nuts together in a preheated oven at 160c for 12-14 minutes or until golden brown and then leave to cool.

Two. Whizz up the nuts in a food processer or chop with a knife until they are small crumbs.

Three. In an electric mixer with the beater attachment, or in a bowl with a wooden bowl, cream the butter and sugar together until light and fluffy.

Four. Add eggs one at a time making sure all incorporated, then the flour and nuts and mix together, wrap the paste in cling film and chill in the fridge for a few hours.

Five. Take out the fridge and let soften a little but not too much as it will get sticky until you can roll out, roll out to 5mm thick and cut out using a 7cm cutter, place on a lined baking tray and bake in a preheated oven at 140c for 20-25 minutes or until golden brown.

Six. Leave them on the tray for 5 minutes, then put them on a rack to cool.

Seven. Once cool tuck in! 

Don't want to bake them yourself? Pop along to Borough Market on Saturday to pick up freshly baked treats.