Sleep, something I haven’t been getting much of recently. The late nights and early starts are taking a toll on me. I’ve even had clients commenting that I might need to pay a visit to my nearest make-up stand to cover up the ever growing bags under my eyes.
Anyway, us English use tea to solve all problems. If the English were told the end of the world was going happen in an hour, they would still sit down and have a cup of tea.
In my case I will be drinking a big mug of tea, dunking some of these biscuits (yes, you just have to dunk) and lying back with some cold teabags on my eyes.

For other health benefits and other interesting facts about tea.

And for more info on the art of tea drinking and eating biscuits. Dunking biscuits

300g ‘sarassin’ or wholemeal flour
100g self-raising flour
55g ground hazelnuts
200g golden caster sugar
225g soft butter
2 egg yolks
1 tsp vanilla essence
1 tsp ground cinnammon
1 pinch of salt
Eggwash
2 tbsp golden caster sugar

Preheat the oven 180°c. Cream sugar and butter together. Add egg yolks and vanilla. Sieve flour, hazelnuts and salt into mixture. Mix together until it starts forming a dough. Roll out dough to 3mm thickness. Cut into 2,5cm wide, 5cm long rectangles. Place on tray. Refridgerate for 10mins. Prick several times. Eggwash carefully and sprinkle with sugar. Bake for 20-30mins until golden brown. Leave to cool on tray for 5 minutes before removing (they’re very fragile when they’re hot). Enjoy with a nice cup of tea.