HAZELNUT SHORTBREAD ROUNDS

(MAKES ± 50 BISCUITS)

 

500 g   butter at room temperature

200 g   icing sugar

10 ml   vanilla essence OR use the seeds of 1 vanilla pod

430 g   cake flour

100 g   roasted, skinned hazel nuts, finely ground in food processor

90 g     cornflour

30 g     custard powder

METHOD:

  • Cream together the butter, icing sugar and vanilla
  • Sieve together the flour, cornflour and custard powder and mix in the ground hazelnuts
  • Add the dry ingredients to the butter mixture in 3 batches and mix well to make the cookie dough
  • Divide in 2, shape each portion into a disc, wrap in clingwrap and place in fridge for 30 minutes
  • Preheat the oven to 160° and line 3 baking trays with baking paper.
  • Roll out the cookie dough between 2 sheets of baking paper to about 5mm thick and cut into round cookies.
  • Place on the prepared baking trays and bake for ±12-15 minutes till just starting to go golden around the edges
  • Cool completely and dust generously with icing sugar just before serving
  • OPTIONAL: Sandwich the cookies together with Nutella just before serving

 

 

 

 

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