This is another straightforward recipe for a slightly crunchy, slightly chewy, nutty biscuit. Praline Biscuits. And yet another recipe that Little Miss Traybakes (and her braces) can’t taste-test for me, as they contain nuts. I suppose I could have tried making some with chocolate chips instead…but shh, don’t tell her that now!

Anyway, Praline Biscuits. A simple, sugar cookie with added nuts. You can use whatever nuts you prefer. I chose hazelnuts as that’s what I had in my larder. But walnuts or pecans would work well here too.

My main baking advice is to make sure you have the butter sitting out at room temperature at least an hour before you plan to bake. It makes it so much easier to cream the butter and sugar together if the butter is soft. Don’t panic if you do forget. Just cut the butter into small cubes and it will soften much faster. Don’t be tempted to put the butter in the microwave. You’ll end up with either a mix of hard and runny butter, or else butter that’s too soft.

The other main baking advice is to put the biscuit dough in the fridge for an hour or so before you bake it. If you have time. If the dough is cold before it goes in the oven, then it doesn’t really spread much. So the biscuits you shape before they bake will be roughly the same size as the biscuits you get when they come out. I get about 16-18 biscuits from this recipe, using a scoop that it about 1.5 tbsp per biscuit.

And, like I said earlier, if you’re not a fan of nuts, or for whatever reason you can’t have them, then I can’t see why this recipe wouldn’t work just as well with chocolate chips. And I’ll be sure to update you once Little Miss Traybakes has read this post and requested that I make them for her!