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Hazelnut Shortbread

Prep Time15 minutes
Cook Time12 minutes
Refrigeration time1 hour

Equipment

  • electric mixer

Ingredients

  • 500 g butter at room temperature
  • 1 1/2 cups icing sugar (230g)
  • 2 tsp vanilla paste
  • 3 cups plain flour (all purpose flour) (450g)
  • 1 cup hazelnut meal (100g)
  • 3/4 cup cornflour (105g)
  • 1/4 cup custard powder (35g)

Instructions

  • Using an electric mixer beat the butter, icing sugar and vanilla for 5 minutes
  • Combine plain flour, hazelnut meal, cornflour and custard powder and whisk together.
  • Add flour mixture to the butter mixture and stir until combined.
  • Divide into two pieces wrap in plastic and refrigerate for at least 1hr.
  • Roll dough until 1/2 to 1cm thick (1/4 - 1/2 an inch). Use your chose cookie cutter and stamp.
  • At this point I will freeze the cut out cookies until I am ready to cook them as you can see in the above picture.
  • Bake at 140C° (fan forced)(or 285F°) for approximately 10 minutes until they start to turn brown.
  • Cool on trays for 3 minutes and then place on wire rack until cooled.

Notes

Options: you can dust cookies with icing sugar or fill with Nutella for a more decadent cookie.