Acorn flour biscuits

Name: Acorn flour biscuits
Total time: 1 h
Yield: ± 24 biscuits
Ingredients: 60 g leached acorn flour (see the recipe ‘Leached acorn flour’); 190 g plain flour; 120 g soft butter; 100 g soft brown sugar; 1 egg; 1 teaspoon baking powder; 1 pinch salt; 50 g chopped hazelnuts or chocolate chips (optional)

Updated on 9 October 2026

Makes: ± 24 biscuits
Time: 30 min + 30 min resting
From: English oak

Ingredients

60 g leached acorn flour (see the recipe ‘Leached acorn flour’)
190 g plain flour
120 g soft butter
100 g soft brown sugar
1 egg
1 teaspoon baking powder
1 pinch salt
50 g chopped hazelnuts or chocolate chips (optional)

Method

Only use acorn flour that has been fully leached and no longer tastes bitter at all. Never eat raw or insufficiently leached acorns.
Cream the butter with the sugar until light and fluffy. Beat in the egg.
Mix the acorn flour with the plain flour, baking powder and salt. Stir this into the butter mixture to make a pliable dough. Add the nuts or chocolate chips if you like.
Leave the dough to rest in the fridge for 30 minutes. Meanwhile, heat the oven to 175 °C.
Roll the dough into 24 balls of ± 20 g. Place them well apart on a baking tray lined with baking paper and flatten them with a fork.
Bake for 12–15 minutes, until the edges are light brown. Leave to firm up on the tray for a moment, then cool on a wire rack.

Storing: A week in a well-sealed tin. The unbaked dough can be frozen for up to 3 months. Contains gluten, egg and milk, and possibly nuts.