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Prep 25 mins
Cook 30 mins
This is a great shortbread recipe that this time has hazelnuts in it. Ttry it with chopped up macadamia nuts or without any nuts.
- 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.
- 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.
- Half dip each button into melted dark chocolate.
- The dough can be rolled out and cut into shapes if preferred. Shortbread stars are cute.
Made these delicious little shortbread cookies with my children today, using hazelnuts. We all love them. Delicate and buttery, with a great, nutty flavour from the toasted hazelnuts. I wasn't sure about the oven temperature - this is what I see '150˚C', so I baked at 150C(entigrade) and that worked fine.