Hazelnut Shortcake Recipe

Ingredients :

75g hazelnuts, ground

75g butter

50g light muscovado sugar

125g wholemeal flour

1 egg white

1 tbsp chopped hazelnuts

whipped cream, to serve

Filling:

500g dessert apples, peeled, cored and sliced

2 tbsp apple juice

50g raisins

50g sultanas

1 tsp ground mixed spice

1. Toast the ground hazelnuts in a dry frying pan until they turn a golden brown.
2. Allow to cool, beat the margarine or butter and sugar together until soft.
3. Stir in the flour and ground hazelnuts and mix to a firm dough.
4. Turn on to a floured surface and knead lightly until smooth.
5. Divide in half, roll each piece into a 20cm round and place on a greased baking sheet.
6. Brush one round with egg white and sprinkle with the chopped nuts.
7. Bake both rounds in oven, 375F, gas mark 5, 10-15 minutes.
8. Cut the nut-covered round into 8 sections while still warm.
9. Transfer both rounds to a wire rack to cool.
10. Meanwhile, place the apples and juice in a pan, cover and cook gently for 15 minutes, stir.
11. Add the remaining filling ingredients and leave to cool.
12. Spread the filling over the hazelnut round and arrange the cut triangles on top.
13. Serve with chipped cream

Serves 7

If you like the above recipe Subscribe to our newsletter.

You can purchase the above ingredients here