Spiced apple compote with hazelnut biscuits
- September 2010
- Serves 6
- Takes 40 minutes to make, 35 minutes to cook, plus cooling
You can serve the spiced apple compote recipe with the nutty biscuits for an autumnal dessert idea or it’s just as delicious served with yogurt and granola for breakfast.
- 28.8g (10.9g saturated)
- 87.7g (55.6g sugars)
The biscuit dough is tricky to handle, but take care and you shouldn’t have any problems.
Use the leftover biscuits to sandwich whipped cream and fresh raspberries.
The biscuits will keep in an airtight container for up to a week. To freeze: the raw biscuit dough can be frozen for up to 3 months, then thawed and baked from step 4.
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