60g icing sugar
40g ground hazelnuts (hazlenut meal)
155g plain flour
50g your choice of chocolate
Preheat the oven to 150 (fan-forced) and prepare a 20cm (8 inch) round tart tin. Beat butter and icing sugar together in a bowl until light and creamy. Add the ground hazelnuts and beat until combined. Using a metal spoon, fold in sifted flour. Mix well. Press mixture evenly into prepared tin. Smooth out surface of mixture (using heel of hand). Score into mixture 16 wedges. Bake for 30 minutes, or until pale golden. Stand in the tin to cool. Carefully remove the shortbread from the round tin. Using a sharp knife, cut it into full cut wedges. Place chocolate in microwave (or bowl over water filled saucepan) and melt chocolate. Drizzle chocolate over the shortbread. Leave to set. (Store wedges in an airtight container in a cool, dry place for up to 3 days).
1. For chocolate-hazelnut shortbread, add in chocolate chips into the shortbread mixture before baking.
2. For almond shortbread, use almond meal instead of hazelnut meal