Hazelnut Shortbread Buttons

This is a great shortbread recipe that this time has hazelnuts in it. ttry it with chopped up macadamia nuts or without any nuts.

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

Then roughly chop the nuts.

Cream butter and icing sugar until light and fluffy.

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

Knead well on floured surface.

Take walnut sized pieces and roll into balls.

Place on a baking tray and flatten a little.

Bake at 150c for 30 minutes until cooked.

The shortbreads should remain pale in colour.

Options:.

Half dip each button into melted dark chocolate.

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

Shortbread stars are cute.

butter, icing sugar, cornflour, flour, hazelnuts