Hazelnut Shortbread Buttons

1. 1

   Toast the hazelnuts in a 180C oven for 5 minutes and rub in a tea towel to remove the skins.

2. 2

   Then roughly chop the nuts.

3. 3

   Cream butter and icing sugar until light and fluffy.

4. 4

   Sift flour and cornflour into butter mixture, add the hazelnuts and mix to combine.

5. 5

   Knead well on floured surface.

6. 6

   Take walnut sized pieces and roll into balls.

7. 7

   Place on a baking tray and flatten a little.

8. 8

   Bake at 150C for 30 minutes until cooked.

9. 9

   The shortbreads should remain pale in colour.

10. 10

    Options:.

11. 11

    Half dip each button into melted dark chocolate.

12. 12

    The dough can be rolled out and cut into shapes if preferred.

13. 13

    Shortbread stars are cute.

* Per serving · 4 servings · Values may vary.

No additional tips available.