Ingredients
- 200 gr butter
- 110 gr caster sugar
- 1 egg
- 1 teaspoon vanilla essence
- 300 gr plain flour
- 110 gr hazelnuts
- 150 gr icing sugar, sifted
Servings:
Instructions
- Preheat oven to 180°C. Spread the hazelnuts over a baking tray and cook in preheated oven for 10-12 min or until lightly toasted.
- Rub the hazelnuts between a clean teat towel to remove as much skin as possible. Roughly chop the hazelnuts and set aside. Increase oven temperature to 200°C. Line 2 baking trays with non-stick baking paper.
- Using electric beaters, beat butter and sugar until light and creamy Add egg and vanilla essence beating in thoroughly.
- Using a metal spoon , fold in sifted flour and hazelnuts. Mix until well combined.
- Shape level tablespoon of mixture into crescent shapes. Place on prepared trays. Bake 15 minutes or until lightly golden.
- Set aside for 2-3 minutes on the trays to cool slightly. Place the extra icing sugar on a plate. Roll the biscuits gently in the icing sugar and transfer to a wire rack to cool completely.
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