Hazelnut Shortbread Biscuits Recipe

Ingredients :

 50 g hazelnuts, lightly toasted, skins leg on

125 g butter or block margarine - soft

50 g icing sugar, sifted

175 g plain flour

1 Grade 4 egg for brushing, beaten

caster sugar

1. Finely grind hazelnuts in a blender or food processor.
2. Leave on one side temporarily.
3. Beat butter or margarine and sugar together until very light and creamy in texture.
4. Using a fork, mix in hazelnuts and flour.
5. Draw together to form a ball.
6. Wrap in cling film or foil and refrigerate 1/2 hour to firm up.
7. Unwrap, put on to a floured surface and roll out to 1/4" (5 mm) in thickness.
8. Cut into 16 to 18 rounds with a 2" (5 cm) fluted biscuit cutter, re-rolling and re-cutting trimmings to make required number of biscuits.
9. Transfer to 2 lightly greased baking trays.
10. Prick with a fork, brush with egg and sprinkle with sugar.
11. Bake until pale gold, allowing 22-26 minutes in cool oven 325F, Gas 3, reversing position of trays half way through baking.
12. Leave to stand 5 minutes then carefully lift off trays and transfer to a wire cooling rack.
13. Store in an airtight container when completely cold.

Note :

Crisp and delectable, elegant for any special occasion.

Makes 20

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