1/3 cup castor sugar
1 and 2/3 cups plain flour
1/2 cup hazelnut meal
finely grated rind of one orange
1/4 cup hazelnuts, halved
- Blend the butter and sugar in a food processor until smooth. Add the flour, hazelnut meal and orange rind and blend for 30 seconds. Uing a spatula, scrape the sides and base of the bowl. Blend again for another 30 seconds or until the mixture forms a dough when pressed togetehr between two fingers.
- Turn out and use hands to bring the mixture together into a ball. Shape into a disc, wrap in plastic wrap and refridgerate for at least 30 minutes.
- Preheat the oven to 180 degrees celcius. Line two baking trays with baking paper.
- EITHER roll the dough out between two sheets of baking paper until 8mm thick. Cut out shapes (5cm stars look good) OR take teaspoon sizes pieces of dough and form balls that you can then flatten once they're on the baking tray.
- Place a halved hazelnut kernel in the centre of each biscuit and place trays in refridgerator for 20 minutes.
- Bake for 10-12 minutes until lightly golden around the edges. Cool on the trays.
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