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Hazelnut Shortbread Biscuits Recipe
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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 |
Method :
- Finely grind hazelnuts in a blender or
food processor.
- Leave on one side temporarily.
- Beat butter or margarine and sugar
together until very light and creamy in texture.
- Using a fork, mix in hazelnuts and
flour.
- Draw together to form a ball.
- Wrap in cling film or foil and
refrigerate 1/2 hour to firm up.
- Unwrap, put on to a floured surface
and roll out to 1/4" (5 mm) in thickness.
- 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.
- Transfer to 2 lightly greased baking
trays.
- Prick with a fork, brush with egg and
sprinkle with sugar.
- Bake until pale gold, allowing 22-26
minutes in cool oven 325F, Gas 3, reversing position of trays half way
through baking.
- Leave to stand 5 minutes then
carefully lift off trays and transfer to a wire cooling rack.
- Store in an airtight container when
completely cold.
Note :
Crisp and delectable, elegant for any
special occasion.
Makes 20
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You can purchase the above ingredients here
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