Hazelnut and coffee freezer biscuits

These are great to have in the freezer for any time someone comes over and you something when friends drop in.  They make a crispy biscuit that is perfect with a cuppa.

 The nuts can easily be swapped for pecans, walnuts or whatever takes your fancy.  And you can change the coffee to dried cranberries or orange/lemon zest.  You can even make a desiccated coconut and lime zest version.  When using coffee, try using a mixture of coffee beans ground up and instant coffee, and the cinnamon and aniseed could be any spice you like. (try cardamom).

When freezing, I use a small ice cream scoop so that each one is the same size, but you could roll the mixture into two logs and cut off each biscuit roughly 1cm thick.

Hazelnut and Coffee Freezer Biscuits

Ingredients

280g plain flour
1tsp salt
2tsp coffee grounds (a mixture of grounds and some instant is best)
1/2 tsp cinnamon
pinch of black pepper
3/4 tsp ground aniseed
120g hazelnuts (raw with skin on)
250 g unsalted butter.  Cut into small cubes at room temp.
100g caster sugar
70g brown sugar
1/4 tsp vanilla essence

Method

Heat oven to 170C  (150 fan forced)
Combine butter, vanilla and sugars and beat on medium speed until light and fluffy.
Place Hazelnuts in food processor and pulse until chopped but not powdery.
Combine all dry ingredients including nuts.
Mix dry ingredients into butter mix until well combined.
Divide into biscuits for freezing.

If you are going  to bake, cool mixture in fridge until firmer, then divide mixture onto lined baking trans and cook until golden (20-25 mins).
The biscuits should be completely cooked through and snap in the centre when cold.