Cooked by Angela
Cob nuts are getting more and more popular, with a very well known supermarket (that rhymes with DateThose) selling them at just under £5 per kilo.
But if you live near to fields, then these grow in abundance, specially here in the South West and, picked straight from the tree, it is so satisfying (you can't help eating them on the hoof).
If you can't get Cobs, then use skinless Hazelnuts.
For the Shortbread...
200g Cob Nuts or Hazelnuts (ideally roasted) and ground to a fine powder
150g Unsalted Butter
140g Plain Flour
40g Rice Flour
3 Cardamom Pods (ground to a powder)
Pinch of Sea Salt
Cream the butter and sugar togther until pale and fluffy. Add the nuts and both flours (sieve the plain flour) and the salt. using your fingers, make into breadcrumbs and then bring together. Now add the cardamom but you can add any other flavourings you wish - finely grated lemon is lovely too, as is vanilla.
Now roll into a sausage shape, cover in clingfilm and leave in the fridge for at least 30 minutes, to firm up.
Cut the sausage into discs, about the thickness of a pound coin - and roll out a little to make a biscuit shape. Place on a baking tray coverd with baking parchment or a silopat tray and cook in the over for 12 mins, at 180C, until golden.
Remove and leave to cool on a cooling rack for 20 minutes - and then devour!
These biscuits go perfect with my White Chocolate and Cardamom Mousse.
Cob Nut Shortbread...
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Marsala Rama's Cob Nut Shortbread Recipe
Milky mild wild hazelnuts - also know as Filberts