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Hazelnut shortbread rounds
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Prep Time:
28 minutes
Cook Time:
Total Time:
28 minutes
Buttery hazelnut shortbread biscuits.
Ingredients:
  • 500g butter, softened
  • 225.00 gm icing sugar mixture, plus extra for dusting
  • 2 tsp vanilla bean paste
  • 750.00 ml plain flour, plus extra for dusting
  • 100.00 gm hazelnut meal
  • 97.50 gm cornflour
  • 65.00 gm vanilla custard powder
Instructions:
  • With an electric mixer, whip up butter, icing sugar, and vanilla until light and fluffy, about 5 minutes. Mix in flour, hazelnut meal, cornflour, and custard powder. Split dough in half, shape into discs, and wrap in plastic. Chill in the fridge for 45 minutes until cold.
  • Preheat your oven to 160C/140C fan-forced and line 3 large baking trays with baking paper.
  • Flatten the dough to a 1cm thickness between 2 sheets of baking paper. Use an 8cm fluted cutter to cut rounds from the dough, reshaping and cutting any excess dough as needed. Arrange the rounds 2cm apart on the prepared trays. Bake one tray at a time for 12 minutes or until the edges start to turn golden. Allow the cookies to cool on the trays for 5 minutes before transferring them to a wire rack lined with baking paper to cool completely.
  • Generously sprinkle the rounds with powdered sugar. Serve.

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