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Prep 10 mins
Makes 20
These easy hazelnut shortbreads are wonderful with a strong coffee.
Cook time: 10 mins (plus 10 mins for hazelnuts)
Preheat oven to 180°C and line a tray with baking paper.
Toast the hazelnuts for about 10 minutes and let cool, then rub together in a tea towel to remove most of the skins.
Blitz to a fine meal in a food processor.
Cream butter, vanilla and sugar together until light and fluffy. Mix in the nuts and flour, combine well, roll into little balls.
Bake for 10 minutes or until golden. Dust with icing sugar and let cool on a wire rack before storing in an airtight container.
The Healthy Baker flours are milled from premium 100 per cent GMO-free Australian wheat that has been carefully selected, triple-sifted and unbleached.
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