Hazelnut shortbread

I like everything with Nutella. Even a simple Nutella bread sandwich is delicious to me.

These shortbread are fully packed of hazelnuts and my favourite, Nutella. They are so simple to make and so delicious to eat.

 

 

Here's the recipe from Taste.com.au (with my slight modification in blue)

Makes about 40 
(I made 30 shortbread or 15 sandwiched shortbread with this amount of recipe.)

Ingredients
125g butter, at room temperature
60g pure icing sugar, sifted
60g hazelnut meal
115g (3/4 cup) plain flour
100g (1/3 cup) Nutella Hazelnut Spread

Method

Preheat oven to 180°C. Line 2 baking trays with non-stick baking paper.

Use an electric beater to beat the butter and sugar in a large bowl until pale and creamy. Add the hazelnut meal and flour and fold to combine. Spoon the mixture into a piping bag fitted with a 1cm-diameter fluted nozzle. Pipe small spirals of dough, about 2.5cm wide, onto the lined trays, allowing room for spreading.

Note: I choose not to over-beat my butter and sugar and find it hard to pipe these shortbread. I roll teaspoonfuls of dough and flatten them slightly with a fork.

Bake in oven for 12 minutes or until golden. Transfer to a wire rack to cool completely. 

Spread the bases of half the shortbread with the Nutella. Top with the remaining shortbread, base-side down.

Happy Baking
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