Hazelnut Shortbread
By: Anonymous
Published: Thursday, December 24, 2009 - 10:21pm

Ingredients




350 grams plain flour
225 grams butter
100 grams caster sugar
150 grams ground hazelnuts

Preparation

1 This makes two rounds which fit onto the cold shelf. 2 Line the shelf with baking parchment or bake o glide. 3 Sieve the flour in a mixing bowl. 4 Add the butter and rub in to resemble breadcrumbs. 5 Stir in the sugar and ground nuts. 6 Now work the mixture with your hand to bind together to make a smooth dough. When ready cut the mixture in half. 7 Pat out 2 rounds on the prepared cold shelf. 8 Pinch the edges to decorate and prick all over with a fork. 9 For a two oven aga slide the shelf onto the bottom set of runners of the roasting oven. 10 Check for browning after 10 minutes and turn the shelf round if necessary. 11 Bake for 20 minutes. 12 For a four oven aga slide the shelf onto the bottom set of runners of the baking oven and bake for 30 minutes. 13 Remove from the oven and slice each into 8 portions. 14 Cool on a wire rack and dust with caster sugar. 15 Thick slices of hazelnut shortbread with fresh fruit and tea make a good pudding for weekend entertaining. It is ideal for Saturday lunchtime and can be made a day or two in advance. 16 Makes 16