1. Toast the hazelnuts in a 180°C oven for 5 minutes and rub in a tea towel to remove the skins. Then roughly chop the nuts. Cream butter and icing sugar until light and fluffy. Sift flour and cornflour into butter mixture, add the hazelnuts and mix to combine. Knead well on floured surface. 2. Take walnut sized pieces and roll into balls. Place on a baking tray and flatten a little. Bake at 150°C for 30 minutes until cooked. The shortbreads should remain pale in colour. 3. Options: 4. Half dip each button into melted dark chocolate. 5. The dough can be rolled out and cut into shapes if preferred. Shortbread stars are cute. ---------------------------------------------------------------------------
Nutrition
Ingredients
