We haven't been able to take payment
You must update your payment details via My Account or by clicking update payment details to keep your subscription.
Update payment details
Act now to keep your subscription
We've tried to contact you several times as we haven't been able to take payment. You must update your payment details via My Account or by clicking update payment details to keep your subscription.
Update payment details
Your subscription is due to terminate
We've tried to contact you several times as we haven't been able to take payment. You must update your payment details via My Account, otherwise your subscription will terminate.
Update payment details

Accessibility Links

Skip to content
The Times & The Sunday Times
The Times & The Sunday Times
  • Subscribe
Subscribe

Hazelnut shortbread

Makes about 20 biscuits
Paul Rankin
The Times
Paul Rankin
The Times

600g plain flour

200g sugar

150g toasted ground hazelnuts

450g unsalted butter, chilled and diced

Advertisement

1 Place all the ingredients in a chilled food processor bowl and process until it all just comes together. (Overprocessing will make the mix oily.) Tip out onto a clean work surface and quickly, using the heel of your hand, make sure that all the ingredients are well mixed. Pat it into a round, wrap tightly in clingfilm and refrigerate for at least one hour.

2 Roll the dough to about 1cm thick. Work into a round shape and cut into pie-shaped wedges, or a rectangle and cut into oblongs. Transfer to a baking sheet lined with greaseproof paper and chill again for at least 30 minutes.

3 Preheat the oven to 150C/Gas 2. Cook the shortbread for 25-30 minutes. Ideally it should take little or no colour. Allow to cool and set slightly before removing to a wire rack to finish cooling. Store in an airtight container.