Hazelnut shortbread fingers
Shortbread is a favourite biscuit or cookie, depends on where in the world you live. These hazelnut fingers are crumbly and tasty with melted white chocolate. You certainly don’t need to wait till Christmas to bake these. I reckon these can be baked any time of the year.
- 1 cup/ 150 grams skinless hazelnut
- 250 grams unsalted butter, chopped, room temperature
- 1/2 cup caster sugar
- 1 tsp vanilla bean paste
- 1 1/2 cups plain flour, sifted
- 3/4 cup rice flour, sifted
- 1 1/2 cups/250 grams white chocolate melts
- In a pan add the skinless hazelnuts on medium heat and toast the nuts for 2-3 minutes. Make sure to move the nuts , so they don’t burn. Set aside to cool, than add the nuts to a food processor and process the nuts until finely chopped.
- Grease a 19cm x 30 cm Lamington pan. Line base and sides with baking paper, extending paper 3 cm above pan edges.
- Beat butter and sugar in a bowl in a standmixer or handmixer and beat butter and sugar until light and fluffy. Add nuts and combined sifted flours
- Press mixture over base of prepared pan. Smooth the top. Refrigerate for 15 minutes. Using a sharp knife, score dough into 18 equal fingers.
- Cook in a moderately slow oven 160 C for about 30 minutes, or until lightly golden. Remove from oven .Lift shortbread out with the baking paper and put onto a board. Gently cut through score marks to the base of the pan. Cool in pan.
- Melt chocolate in a heatproof bowl sitting over a saucepan of simmering water. Stir until smooth. Transfer to a small jug. One at a time, dip one end of shortbread from pan into chocolate. Stand at room temperature until set.