This recipe will give you a seriously good cookie. The combination of chestnut flour, allspice, orange and fig resonates with the festive season. I just cross referenced a normal cookie recipe from the internet and all of them were in the region of 100g of butter and 225g of sugar. This recipe uses no butter, 60g of sugar and has the added bonus that it is gluten free and tastes as moorish as a normal cookie. Most health food shops will stock chestnut flour. You can use a different flour if you are not bothered with gluten free eg; spelt.
Ingredients (makes 10 to 12)
100g chestnut flour
60g demerara sugar (or Xylitol)
1 tsp bicarbonate of soda
1 1/2 tsps ground allspice (or nutmeg)
100g dried figs
Zest and juice of half a large orange
1 tsp vanilla extract
Preheat the oven to 200 degrees. Place the hazelnuts into a pyrex dish and roast them for around 10 minutes or until they have a slight golden colour. Remove and leave to cool down. Turn the oven down to 160.
With an electric whisk (or by hand if you don’t have one), whisk together the egg, sugar and vanilla. Sift in the flour, bicarbonate of soda and allspice and lightly mix together with a spoon or spatula. Roughly chop the hazelnuts or crush them with the back of a frying pan. Cut the figs into small squares, add the orange zest and juice and give a good mix together.
Your mix will yield 12 cookies so use that as a guide to size. Spoon onto greaseproof paper on a baking tray – you will probably need two, approximately two inches apart as they will spread a little when baking. Lightly press them down with the spoon. Place into the oven. After 8 minutes or so, remove from the oven and press them down with your hand. The total cooking time will be 15 to 20 minutes – you could turn them over for the last couple of minutes, to ensure they are totally cooked underneath.
Leave to cool completely, as they firm up even more in the cooling process. If they last longer than one hour store in a tupperware or biscuit tin.