75 g/3 oz butter or margarine, softened
175 g/6 oz/1.5 cups wholemeal (wholewheat) flour
10 ml/2 tsp baking powder
1 shallot, finely chopped
50 g/2 oz/0.5 cup hazelnuts, chopped
10 ml/2 tsp paprika
15 ml/1 tbsp cold water
Rub the butter or margarine into the
flour and baking powder until the mixture resembles breadcrumbs. Stir
in the shallot, hazelnuts and paprika. Add the cold water and press
together to make a dough. Roll out and press into a 30 x 20 cm/12 x 8
in Swiss roll tin (jelly roll pan) and prick all over with a fork.
Mark into fingers. Bake in a preheated oven at 200°C/400°F/gas mark 6
for 10 minutes until golden.