Biscuit making takes me back to my childhood and a lifelong craft that began with making my first tray of shortbread, when I was around nine years old.

It's an unbeatable way to encourage children to help with making food - mixing ingredients and rolling out pastry is satisfying and keeps the dreaded boredom at bay, especially when the weather precludes outdoor scrapes.

This week's hazelnut biscuits are delightful served with a cup of tea but can also be used to complement a dessert. Try them with a tiramisu, a chocolate mousse or even a fruit-based posset. I usually take the biscuits out of the oven before they appear fully cooked, so the centres of the biscuits remain slightly chewy.

Hazelnut biscuits

Makes 15

170g unsalted butter, softened

100g icing sugar, plus extra for dusting

130g hazelnuts, roughly chopped

220g plain flour

A pinch of salt

Zest of half an orange

1 small egg

Caster sugar, for dusting

Set the oven to 180C/gas mark 4.

Beat the butter and sugar together in a large bowl until it turns light and creamy, then stir in the hazelnuts, flour, salt and orange zest. Add the egg and mix slowly until just combined.

Lightly dust the worktop with a little icing sugar then roll out the pastry until approximately 5mm thick. Use a 8cm-diameter round pastry cutter to cut out the biscuits.

Arrange the biscuits on a non-stick baking tray then place them in the oven to for 8-10 minutes, or until light golden brown. When baked, remove them from the oven, sprinkle with caster sugar and allow to cool on a wire rack.