Fabio based his entry on a biscuit recipe from Waitrose.com and sandwiched them together with buttercream and his mummy's home-made berry jam. The biscuits taste lovely but the dough is a little tricky to roll and there's ages of waiting while it chills. And they didn't win any prizes!
Makes 20
100g blanched hazelnuts
225g unsalted butter, softened
150g caster sugar
3 medium egg yolks, beaten
1 tsp vanilla extract
250g plain flour, plus a little extra for rolling out
½ tsp baking powder
1 tsp lemon zest, finely grated
25g icing sugar, to dredge
10 tbsp raspberry and/or apricot jam
Preheat the oven to 170°C, gas mark 3. Finely grind the hazelnuts in a food processor and set aside. Beat together the butter and sugar until light. Mix in the egg yolks and vanilla, then sift in the flour, baking powder, lemon zest and hazelnuts and blend. Lightly knead until it comes together. Flatten into a disc, wrap in clingfilm and chill for 1 hour.
On a lightly floured work surface, roll the dough out to 3mm thick. Using a cookie cutter, stamp out as many biscuits as you can. Reshape leftover dough into a ball, re-roll and cut out more biscuits – you should get about 40 in total. Arrange them all on 2 parchment-lined baking sheets; chill for 15 minutes.
Bake on the middle shelf of the oven (in batches, if necessary) for about 15 minutes or until golden. Cool on the baking sheets for 1 minute, then on a cooling rack. When completely cool, spread half of the biscuits with buttercream and jam. Press another biscuit on top and dust with icing sugar..
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