Nostalgia, that is the feeling I get when I baked this recipe. The smell and the taste, it almost felt like I was in a bakery. This recipe is similar to my grandmother’s Butterscotch shortbread, except that I have replaced it with Hazelnuts.
This recipe tastes best when you cream the butter with your hands using a rubber spatula. The quantity in this recipe is less, so using an electric whisk isn’t suitable. See the video below to know the consistency, it reaches a soft peak stage or level.
I would suggest getting good quality butter such as President’s Unsalted butter. The brown sugar, should be soft and light in colour, the texture should be similar to sand.
Almost all the essences I have and use are Ossoro’s, I have used their Hazelnut Prime essence. The taste is just perfect, I have already used up 2 vanilla essence bottles in a year – that is really a record for me!
The texture of this biscuit is amazing when it cools down, the top has a crunch and the inside just melts in your mouth. After my mum had it she said, I should make it out of pistachios next time.
Here are a few photos and the recipe video will be up soon!
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