HAZELNUT SHORTBREAD ROUNDS

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