Wholewheat Shortbreads With Hazelnuts
WHOLEWHEAT SHORTBREADS WITH HAZELNUTS
130 g/ 4,6 oz sugar
250 g/ 8,8 oz unsalted butter
125 g/ 4,4 oz wholewheat flour
125 g/ 4,4 oz plain flour
75 g/ 2,6 oz hazelnuts, finely ground
a pinch of salt
sugar to sprinkle
Beat or stir the butter and the sugar together until smooth.
Stir in the flours, hazelnuts and salt to get a smooth paste. Divide the dough in two and for two balls. Turn on to a work surface and gently roll out two circles between parchement papers 20 cm/ 7.9 in in diameter.
Put the two discs, still between the parchment papers in the fridge to chill for 10-20 minutes. Take them out and place onto a baking tray. Sprinkle with sugar.
Bake in a pre-heated oven (175°C/350°F) for 20-25 minutes, or until pale golden-brown. Cut the circles into wedges and set aside to cool on a wire rack.