Alton's Christmas Hazelnut Roulade
A wonderful, gluten-free, hazelnut meringue roulade recipe to make in your own home. Consider it your Christmas present from Alton!
220g hazelnuts peeled
250g egg whites (about 8 eggs)
450g caster sugar
1L double cream
300g white chocolate
100g praline paste (can use Nutella)
Toast whole hazelnuts until golden brown. Once cooled blitz the hazelnuts to a rough powder. (ensure not to over blitz as it will turn to a paste)
Using a whisk, whip the egg whites to soft peak, and slowly add the sugar until a firm meringue. (10min)
Fold in ground hazelnuts and divide onto two trays.
Bake @ 175-degree Celsius fan oven for 17 min.
Once baked, allow to cool, and turn onto paper (face down) on work surface ready for cream.
Whip the double cream till firm, divide into two bowls.
Mix the praline and melted white chocolate together, and fold into one batch of the cream. Evenly spread the plain cream on the meringue first, then spread the praline cream over. (to make it more festive sprinkle with griotine cherries or dried cranberries.)
Gently Roll from the long side ensuring the cream is not all pushed to the top.
Freeze/Chill and cut once set.
Alton's Oat and Raisin Cookie
325g Unsalted Butter
190g Caster Sugar
190g Soft Brown Sugar
3 Medium Eggs
460g Plain Flour
5g Bicarbonate of Soda
3g Ground Cinnamon
3g Vanilla Essence
How to make!
Beat together the butter, vanilla and sugar in a mixer till light and fluffy and slowly add the eggs one at a time.
Turn the speed to low and add all the dry ingredients and continue to mix until smooth.
Divide the mix into 3 even balls and roll each into a sausage shape about the size of a rolling pin.
Cut the roll into the size of biscuit you desire and shape into a ball, place on a baking tray and flatten slightly.
Bake at 175°C (fan oven) for about 14 minutes or until light brown.
Cool before serving.