Instructions
For the hazelnut biscuits, begin by preheating your oven to 200°C (180°C fan)/Gas 6. Line two large baking trays with baking parchment to prevent sticking and ensure even baking. Spread the hazelnuts out evenly on one of the trays and roast them in the hot oven for 6-8 minutes until they turn a beautiful golden-brown color. Keep a close eye on them to avoid any burning. Once roasted, transfer the nuts onto a board to cool completely. In a large mixing bowl, cream together the butter and caster sugar using a wooden spoon until the mixture becomes light and fluffy. Roughly chop the cooled hazelnuts and add them in along with the grated lemon zest, plain flour, and baking powder. Mix thoroughly until the ingredients come together to form a cohesive dough ball — you might need to gently use your hands to bring the mixture fully together. Divide the dough into 24 equal portions, rolling each into small balls. Arrange these evenly spaced on the prepared baking trays to allow room for spreading. Gently press down each ball to flatten them to about 1cm (½ inch) thickness. Bake the biscuits one tray at a time in the oven for approximately 12 minutes or until they’re a very pale golden-brown. When freshly baked, the biscuits will be soft but will crisp up beautifully as they cool on the trays. Once cooled, store the biscuits in an airtight container and aim to enjoy them within five days for maximum freshness. For the blackberry fool, rinse the blackberries carefully using a colander to remove any impurities. Place the blackberries into a non-stick saucepan, sprinkle over 2 tablespoons of caster sugar, and add the lemon juice. Stir gently and warm the mixture over low heat for 2 minutes until the berries begin to soften and release their juices. Remove 12 whole blackberries for garnish and continue to simmer the rest very gently for 15 minutes. Stir regularly, allowing the berries to become soft and squishy. Remove from heat and strain the mixture through a fine sieve into a bowl, pressing with the back of a ladle to extract as much purée as possible while discarding the seeds. Let the purée cool completely; you should have about 325ml (11fl oz). In a large bowl, combine the double cream and yogurt. Whisk with an electric mixer until soft peaks form when you lift the whisk — be careful not to overwhip as the acidity from the blackberries will help thicken the cream further. Adjust the sweetness of the cooled purée by adding extra sugar to taste if necessary. Gently fold the purée into the whipped cream mixture just once or twice to maintain a beautiful marbled appearance. Spoon the blackberry fool into wide glass dishes or a single large bowl. Scatter over the reserved blackberries and a few small mint leaves for a refreshing finish. If desired, sprinkle a little caster sugar on top. Serve the fool alongside the crispy hazelnut biscuits, and enjoy the delightful contrast between creamy sweetness and nutty crunch.
