Roasted hazelnuts and nutty wholemeal flour combine to make melt-in-the-mouth crumbly buttery shortbread. This recipe is really quick and easy to make and with only five ingredients, it's simple too. Perfect for autumn and Christmas festivities.
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: Afternoon Tea, Dessert
Cuisine: British
Keyword: biscuits, hazelnuts, shortbread, wholemeal spelt flour
180gwholemeal spelt flourcan swap for flour of choice
80ggolden caster sugar+ extra for dusting
1pinchsea salt
160gunsalted butterfridge cold & cubed
Instructions
If your hazelnuts are not already roasted, then toast or roast them for ten minutes or until golden and fragrant. See my dukkah recipe for instructions. If they have skins on, rub these off with a clean tea towel. Allow to cool a little.
Preheat the oven to 170℃ (150℃ fan, 338℉, Gas 3).
Grind the hazelnuts in a spice grinder or food processor to a rough powder. Be careful not to over grind or it will start to turn oily. Don't worry if there are still a few pieces of nut, it all lends to the delicious hazelnutty experience.
Combine the ground nuts, flour, sugar and salt, then work the butter in with your fingertips until you have a rough crumble like consistency.
Press the mixture into a 20 cm (8 inch) fluted flan tin or silicone mould with the back of a spoon. Make sure the mixture is distributed evenly and goes right up to the edges.
Bake on the middle shelf for twenty five to thirty minutes or until the top is crisp and just starting to turn golden.
Remove from the oven and place on a wire rack. Scatter some golden caster sugar over the top and leave to cool for fifteen minutes.
Cut into eight slices whilst still warm, but leave in the tin until cold before removing.
Notes
Try swapping the hazelnuts for almonds.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.