I just made this tasty treat in my little cottage without a food processor….and I have to admit, it’s unlikely that I will do that again! The place I’m staying in is very rustic and quaint and a bit small, so a food processor isn’t really an option. Hopefully for you, fearless baker, some kind of rapid mixing device is at hand.
Makes 24 small squares
6 ounces butter, softened
6 ounces castor sugar, or granulated
2 eggs, beaten
5 ounces self-rising flour
1 ounce cocoa
3-4 ounces hazelnuts, toasted, skinned and chopped
5 ounces icing sugar
2 ounces butter, softened
2 teaspoons cocoa
11 1/2 x 8 inch swiss roll pan, WELL GREASED
Preheat oven to 350°.
Whiz the butter, castor sugar, eggs, self-rising flour, and cocoa in a food processor. Spread the mixture evenly in the well buttered tin. Bake in preheated oven for 20-25 minutes or until cooked through. Allow to cool.
Meanwhile mix ingredients for the icing using the food processor. Spread the icing over the cooled cake and sprinkle with the chopped hazelnuts. Cut into small squares.