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Matt Tebbutt

Hazelnut Shortbreads

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Preparation info
    • Difficulty

      Easy

Appears in
Cooks Country: Modern British Rural Cooking
Cooks Country

By Matt Tebbutt

Published 2008

  • About

The hazelnuts can be substituted with other nuts, and a handful of raisins thrown into the mix is also good. These biscuits are easy and quick to make, and sturdy enough to keep in an airtight container for a few days.

Ingredients

  • 300 g shelled hazelnuts
  • 300 g unsalted butter
  • 25 g

Method

Preheat the oven to 180°C/350°F/gas mark 4, and grease a large baking sheet.

Toast the hazelnuts in a dry frying pan until golden and then blitz in a food processor.

Blend the butter and sugar together in a bowl, then mix in the flour, allspice and the blitzed hazelnuts

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