Alvin Quah

METHOD:

In a large bowl, combine butter and flour. Rub mixture with your fingers until combined. Mixture should resemble fine crumbs.

Add caster sugar and hazelnut meal and stir to combine.

Pour mixture on a baking tray lined with baking paper. Gather mixture together and pat down to a 25cm-diameter dough. Use a knife and score the shortbread. Rest in the refrigerator for at least 2 hours.

Preheat oven to 160C. Bake for 25 minutes or until light golden.

Remove from oven and allow to cool for 5 minutes on the tray. Dust with caster sugar and allow to cool completely.

Serve with a cup of tea.