Thursday, 14 February 2013

Hazelnut Shortbread

When these shorbread biscuits come out of the oven they are remarkable crumbly, after a day they settle down to be just that bit easier to eat but still delicious. I have hazelnut trees in the garden so toasting the nuts for this shortbread recipe is one of my favourite ways of using them.

 You will need:
110g of unsalted butter
130g of plain flour
40g of rice flour
55g of caster sugar
2 teaspoons of hazelnut oil
1/2 teaspoon of salt
100g of toasted hazelnuts

Begin by placing the butter, sugar, rice flour and hazelnut oil in a food processor. Process until the mixture forms a soft paste. Add the salt and plain flour and process again. The mixture will form a breadcrumb consistency. At the point add the toasted hazelnuts and with the machine on a pulse setting switch on a few times in order to chop up some of the hazelnuts and distribute them. The end result should have a few larger pieces if not whole nuts, as they look attractive in the finished biscuits, so avoid processing too much.

While the mixture still resembles breadcrumbs, transfer to a large bowl and with your hands work the mixture to form a cohesive dough. The warmth of your hands should help achieve this quite quickly. Roll out the dough into a rough sausage shape and place in some clingfilm before placing in the fridge to chill down for a couple of hours. I flattened the edges to form a long brick shape so that when I sliced off biscuits they would have a square shape.

When the dough is nicely chilled it will be easy to slice off 1 centimeter thick biscuits. Place them on a baking sheet lined with baking parchment and bake for 30 to 35 minutes at 150C. Turn the heat down if the biscuits are turning brown, the final result should be a deep beige colour rather brown.  Cool and store in an air tight tin.


  1. The addition of hazelnut oil would add an extra flavour level to these delicious looking biscuits. Steve loves shortbread...I think I might have to make him some of these :)

  2. I neglected to say you can flavour shortbread with so many different things, from lemon thyme or rosemary to caraway seeds, lemon zest or crystalised ginger. I just love roasted nuts of any sort. Best wishes Tôbi

  3. They look rather like the hazelnut and Gruyère crackers I have been making, because I make those from a square log too.

  4. Hello, I do think hazelnut and gruyère sounds a winning combination. Happy baking , Tôbi

  5. Mm yummy, sounds delicious. Thanks for sharing this.


  6. Thank you for your comment, always welcome. The shortbread recipe is really easy to make so do try it, happy baking, Tôbi.