Nutty Petit Fours – Lina Saad

Here’s a delicious and simple recipe on how to make a hash biscuit flavoured with Sicilian lemon, nuts and dark chocolate, by award-winning cook Lina Saad.

Crunchy to bite and a palate-melting experience, these biscuits are perfect any time of the day, but especially with tea.


  • Lina Saad Biscuits Nutty Petit Fours1 cup corn starch
  • 1 cup all purpose flour
  • ¾ cups of icing sugar
  • ¾ cups of soft butter
  • 1 tsp vanilla
  • 1 tsp Sicilian lemon flavouring
  • 1 free range egg
  • ¼ tsp baking powder
  • variety of fully shaped nuts (almonds, pecan, walnuts, pistachios)


  1. Sieve the corn starch, flour and baking powder into a bowl; this method is necessary to avoid any lumps in the dough.
  2. Into a stand mixer, sieve the icing sugar and mix with the butter until all creamy.
  3. Add the egg, lemon flavouring and vanilla and keep mixing until all well combined together.
  4. Add the dry ingredients (corn starch and flour) and combine evenly until it becomes a dough.
  5. Use your hands and knead well for about 10 minutes.
  6. shape them into small balls with your palm and make a tiny well in the middle to add your favourite nut.
  7. Bake in the oven at 190°C for about 10-15 minutes.
  8. Drizzle dark chocolate on top after cooled (melt 200g dark chocolate in the microwave, pour into a tubed bottle and drizzle in zig zag form on the biscuit).

lina-saad-ramadan-expressAward-winning food author, Lina Saad, won the Gourmand World Cookbook Award 2018 for the ‘Best Book in the World’.

Representing the UK, chef Lina’s second cookbook ‘Ramadan Express’ was one of eight shortlisted for the Arab Cuisine category.

This is the second time she’s been awarded the Gourmand accolade after her debut cookbook ‘Land of White: Lebanese Cookery’ also triumphed in 2016.

Born in Sierra Leone, West Africa, Lina left for Lebanon to attend school in Beirut, before moving to London when she was 18 to study for a BA in Hotel Management at Westminster College.

Having previously run the acclaimed Lebanese restaurant Alicia on London’s Warren Street for several years, the mother of two now resides in west London as a full-time author and recipe developer.

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