Hazelnut Shortbread



500g unsalted butter, room temperature

1 1/2 cups icing sugar

2 tsp vanilla paste

1/2 cup vanilla custard powder, extra for dusting

3/4 cup corn flour

1 cup hazelnut meal

3 cups plain flour


Preheat the oven to 160°C.

Line 2 baking trays with wax paper

Beat the butter, icing sugar and vanilla paste together for a good 5 minutes until pale and fluffy.

Sift in the plain flour, corn flour, custard powder and hazelnut meal.

Once a ball has formed, remove from the mixer and divide in half. Wrap in cling film and place in the fridge for an hour.

Roll out between 2 sheets of wax paper and use an 8cm fluted cookie cutter to cut them out.

Place on the prepared baking tray 3cm apart and bake for 12 minutes.

Remove from the oven and let them harden a little before placing on to a rack to cool.

They should be very pale in colour and not golden brown like most biscuits.

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