for 40 pieces

Shortbread dough

200 g	white flour
100 g	hazelnuts, coarsely chopped
1 pinch	salt
175 g	butter, cut into pieces, cold
1	fresh egg white
75 g	icing sugar
¼ tsp	bourbon vanilla powder

How it's done

Shortbread dough

Mix the flour, nuts and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Beat the egg white, icing sugar and vanilla well, add and quickly combine to form a soft dough. Shape the dough into a roll approx. 4 cm in diameter, wrap in cling film and chill for approx. 2 hrs. Cut the dough roll into slices approx. 5 mm thick, place on two trays lined with baking paper.

To bake

Approx. 10 mins. per tray in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, leave to cool completely on a rack.

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