Hazelnut Shortbread
A sweet, buttery shortbread studded with crushed hazelnuts.
Equipment
- Large mixing bowl
- Rubber spatula
- Electric mixer/stand mixer
- Baking paper
- Flat baking tray
Ingredients
- 120 grams butter room temperature
- 120 grams caster sugar
- 180 grams plain flour
- 40 grams hazelnuts, lightly crushed
To decorate (optional)
- 50 grams milk chocolate melted
- 50 grams chopped hazelnuts
Instructions
- In a large mixing bowl, beat together the butter and sugar until pale and creamy.
- Add the flour and hazelnuts and switching to the rubber spatula, mix until it starts to form a dough.
- Tip out onto a lightly floured surface and knead gently until it comes together.
- Form a log with the dough and lay onto a sheet of baking paper. Wrap the dough by rolling the paper onto it, pressing into the dough while rolling to form a long round log.
- Twist the end pieces of the paper tightly to close and help keep a round shape.
- Allow to rest in the fridge for at least an hour.
- Preheat the oven to 170°c(340°f) or 160°c(320°f) if fan assisted.
- Take the shortbread log and cut into pieces and place onto a lined flat baking tray.
- Bake for 12-15 minutes until the edges start to turn a light golden brown.
- Allow to cool fully before dipping in melted milk chocolate. Sprinkle some chopped hazelnuts on while the chocolate is still wet.