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Hazelnut shortbread

  • 1:30 Prep
  • 0:12 Cook
  • 10 Servings
  • Advanced

Ingredients

  • 125g butter, at room temperature
  • 60g pure icing sugar, sifted
  • 60g hazelnut meal
  • 115g (3/4 cup) plain flour
  • 100g (1/3 cup) Nutella Hazelnut Spread

Method

  • 1
    Preheat oven to 180°C. Line 2 baking trays with non-stick baking paper.
  • 2
    Use an electric beater to beat the butter and sugar in a large bowl until pale and creamy. Add the hazelnut meal and flour and fold to combine. Spoon the mixture into a piping bag fitted with a 1cm-diameter fluted nozzle.
  • 3
    Pipe small spirals of dough, about 2.5cm wide, onto the lined trays, allowing room for spreading. Bake in oven for 12 minutes or until golden. Transfer to a wire rack to cool completely.
  • 4
    Spread the bases of half the shortbread with the Nutella. Top with the remaining shortbread, base-side down.

Source: taste.com.au

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