Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup caramel sauce
- 1/2 cup finely chopped hazelnuts
- 2 cups all-purpose flour
- 1/2 teaspoon salt
Special equipment needed:
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the butter and sugar using an electric mixer until light and fluffy.
3. Add the caramel sauce and chopped hazelnuts to the bowl and mix until well combined.
4. In a separate bowl, whisk together the flour and salt.
5. Gradually add the flour mixture to the butter mixture, mixing until just combined.
6. Use a cookie scoop or tablespoon to form small balls of dough and place them on the prepared baking sheet, leaving about 2 inches of space between each ball.
7. Use a fork to gently press down on each ball to flatten slightly.
8. Bake for 12-15 minutes, or until the edges of the biscuits are golden brown.
9. Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
Temperature:
350°F (180°C)
Serving size:
Makes approximately 24 biscuits
Nutritional information:
Calories: 160
Total Fat: 11g
Saturated Fat: 6g
Cholesterol: 25mg
Sodium: 60mg
Total Carbohydrates: 14g
Dietary Fiber: 1g
Sugars: 6g
Protein: 2g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but reduce the amount of salt in the recipe to 1/4 teaspoon.
- Pecans or almonds can be used instead of hazelnuts.
Variations:
- Add 1/2 teaspoon of cinnamon to the flour mixture for a spiced version of the biscuits.
- Drizzle additional caramel sauce over the cooled biscuits for extra sweetness.
Tips and tricks:
- Make sure the butter is softened to room temperature before beginning the recipe to ensure a smooth mixture.
- Use a cookie scoop or tablespoon to ensure uniform-sized biscuits.
- If the dough is too soft to form into balls, refrigerate for 10-15 minutes before scooping.
Storage instructions:
Store the biscuits in an airtight container at room temperature for up to 5 days.
Reheating instructions:
To reheat, place the biscuits in a 350°F (180°C) oven for 5-7 minutes, or until warm.
Presentation ideas:
Arrange the biscuits on a platter and drizzle with additional caramel sauce. Serve with a cup of coffee or tea.
Garnishes:
Sprinkle additional chopped hazelnuts over the top of the biscuits for added texture and flavor.
Pairings:
These biscuits pair well with a hot cup of coffee or tea.
Suggested side dishes:
Serve these biscuits alongside a fruit salad or yogurt for a light breakfast or snack.
Troubleshooting advice:
- If the biscuits are spreading too much during baking, refrigerate the dough for 10-15 minutes before baking.
- If the biscuits are too dry, add a tablespoon of milk to the dough.
Food safety advice:
Make sure to store the biscuits in an airtight container to prevent them from becoming stale.
Food history:
Abernethy biscuits are a traditional Scottish biscuit that dates back to the 19th century. They are named after the town of Abernethy in Scotland.
Flavor profiles:
These biscuits have a rich, buttery flavor with a sweet caramel and nutty hazelnut undertone.
Serving suggestions:
Serve these biscuits as a sweet treat with coffee or tea, or as a light breakfast or snack.
Related Categories
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Region: British
Taste: Sweet, Nutty, Buttery, Caramelized