The dough can be sticky to touch, that’s perfectly normal, so coat your hands in cooking oil before shaping into logs. Make the logs as uniform as possible to ensure even baking.


500 ml / 290 g White Bread Wheat Flour
250 ml / 125 g Castor sugar
5 ml / 1 teaspoon Baking powder
Pinch of salt
2 Large eggs
5 ml / 1 teaspoon Vanilla essence
Grated rind of 2 lemons or oranges
100 g Roasted hazelnuts

Recipe Instructions

Sift bread flour, sugar, baking powder and salt in a large bowl and set aside.

Mix eggs, vanilla and rind together. Pour onto the first mix and stir gently with a wooden spoon. Add the nuts.

When you have a soft yet manageable dough, divide into two and roll into log shapes.

Place onto a buttered, floured oven tray spaced apart, as they expand quite a lot.

Bake at 180°C until firm and lightly golden. Remove and cool a little.

Slice thinly and place onto a greased oven tray and bake further at 100°C or until crisp.

General Info:

20 Minutes
Serves: 50 depending on thickness

White Bread Wheat Flour

Available in 5 kg, 10 kg, 12,5 kg, 25 kg, 50 kg

View Product

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