Hazelnut Shortbread

Method

Preheat oven to 150°C and grease two baking trays.

Cream the butter and sugar in a bowl until pale and creamy.

Fold in both of the fl ours and stir in the hazelnuts.

Use your hands to mix the dough together in the bowl.

Turn onto a lightly floured surface and mould the dough.

Divide into two equal portions.

Use your hands to shape one portion of the dough into an 18cm-diameter disc.

Transfer to one of the prepared trays.

Use a palette knife to smooth the surface.

Pinch the edges with your fingers to create a fluted edge.

Use a small sharp knife to score the disc into 8 wedges and use a fork to prick the dough all over.

Repeat with the remaining dough to make a second disc on the other baking sheet.

Bake the shortbread for 35–40 minutes or until golden.

Cool on the trays for 10 minutes before transferring to a wire rack to cool completely.