Shortbread needs just a few ingredients, and the butter is the star. This version has soft brown sugar, a little vanilla and coarsely ground hazelnuts for crunch.
The dough is pressed into a pan, baked and cut while still warm. No eggs, no fuss.
Hazelnut Shortbread
Quick Details
Makes: about 16 pieces
Baking time: 20 minutes
Diet: Eggless
Makes: about 16 pieces
Baking time: 20 minutes
Diet: Eggless
Ingredients
- 250 g unsalted butter at room temperature
- 100 g soft brown sugar
- 1 teaspoon vanilla essence
- 50 g hazelnuts coarsely ground
- 200 g maida all purpose flour
Instructions
- Preheat. Preheat the oven to 180°C for 20 minutes.
- Cream. Cream the butter and brown sugar until soft. Add the vanilla and mix again.
- Add the hazelnuts. Mix in the ground hazelnuts.
- Add the flour. Add the maida in batches and mix until well combined. Rest for 5 minutes.
- Bake. Spread the dough evenly in a baking pan and bake at 180°C for 20 minutes.
- Cut. Cut into pieces while still warm. Cool completely before serving.
Video
Tips for the Best Hazelnut Shortbread
- Keep the butter out for an hour so it is at room temperature.
- Cream the butter and sugar until soft and pale.
- Add the flour in batches and mix only until combined.
- Cut the shortbread while it is still warm. It snaps once it cools.
Storage
Store in an airtight container for up to 2 weeks.
Frequently Asked Questions
Can I use almonds instead of hazelnuts?
Yes. Coarsely ground almonds work well.
Can I use regular sugar?
Yes, though brown sugar gives a deeper, caramel flavour.
Bake a batch for tea time and tell me how it turned out. Watch the recipe video on YouTube and follow @askdeepa_ on Instagram for more.
