Shortbread Cookies:
2 cups flour
1 1/4 cups butter
1 1/3 cups icing sugar
1 tsp vanilla essence
2/3 cups finely cut hazelnuts (Hazelnut Estate)
1/4 tsp cream of tartar
Praline:
1/4 cup whole hazelnuts (Hazelnut Estate)
1/4 cup sugar
2 Tbsp icing sugar
1 Tbsp water
Preheat the oven to 160 degrees C.
Cream butter and the first lot of icing sugar until creamy and light, add the vanilla and mix well. In a separate bowl mix the finely cut hazelnuts (blitz them in a kitchen whiz if you’ve got one, or get Hazelnut Estates Hazelnut flour or pieces), cream of tartar & flour and slowly add to the butter mix. Lightly flour a clean bench and roll out the dough, I used star cookie cutter for the cookies. Line two baking trays and placed the cookies on the trays. Bake for 15- 20 minutes. Leave to cool.
To make the praline, in a small pot, add the ¼ cup of sugar and heat until it starts to melt. Roughly cut the whole hazelnuts. Once the sugar has started to look golden, add the nuts. Lay baking paper on a baking tray and pour the mix onto the tray and spread, then let it cool. Once the praline has cooled, blend it in a whizz, or hand crush it, but not too finely. Mix the last lot of icing sugar and water to a paste and spread a small amount on the centre of the cookies, then sprinkle over the praline.
Recipe by: Amy Dougherty
