Hazelnut Shortbread Rounds

1

Enjoy these delightful hazelnut shortbread rounds, perfect for tea time or any occasion, with a rich buttery flavor and a hint of nuttiness.

  • 500g Butter
  • 200g Icing Sugar
  • 10ml Vanilla
  • 430g Cake Flour
  • 100g Hazelnuts
  • 90g Cornflour
  • 30g Custard Powder

  • 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.