Another sweet recipe for you today, this time from Lorraine Pascale’s book, Fast, Fresh and Easy Food. The recipe says to bake the shortbread for 25 minutes, but I would say it needs to be baked for 35-40 minutes to cook it entirely, as I found it wasn’t done at 25. Shortbread is one of my favourite little treats, with its crunch and sugary topping, so I would highly recommend giving these a go, and with roasted hazelnuts added to the mix, they have something a bit different to enjoy.
190g unsalted butter, softened
120g soft light brown sugar
A few drops of vanilla extract
50g roasted chopped hazelnuts
280g plain flour
1 egg yolk
Caster sugar, for dusting
Beat together the butter and sugar in a medium bowl. Add the vanilla, the hazelnuts, flour and egg yolk and mix together well.
Get your hands into the mixture to bring it together, as it is quite crumbly in texture.
Tip the mixture into a sandwich tin, and squash with your hands or the back of a spoon to create a flat layer.
Use a knife to mark out 8 wedges and use a fork to prick each one a couple times.
Preheat the oven to 180C/350F.
Put in the freezer for 15 minutes to firm up, before baking for 25 minutes until light golden in colour.
Once cooked, remove from the oven and sprinkle with caster sugar. Allow to cool in the tin for a few minutes before transferring to a wire rack to cool completely. Cut into pieces along the marks.