Scottish Hazelnut Shortbread

Today I made some truly Scottish Hazelnut Shortbread, with Hazelnuts I foraged in Fife last week.

This recipe makes about 40 small shortbread bites - enough to feed my colleagues and give me the option to snack on dairy-free treats at work.

Ingredients:

100g Hazelnuts (out of their shells)
100g sugar
225g plain flour
200g dairy-free spread (or butter)

Method:

Preheat oven to 180°C.

Toast Hazelnuts for 10 minutes.

Rub hazelnuts in a clean tea towel/muslin/between your fingers to rub off their skins (the hazelnuts, not your fingers).

Leave to cool.

Grind hazelnuts to a powder.

Mix together hazelnuts, flour and sugar.

Mix in dairy-free spread until it makes a soft dough.

Dust work surface with a mixture of flour and sugar.

Roll/flatten dough to 1cm thickness.

Cut out shapes.

Dip in sugar (optional).

Bake, one tray at a time, for 10 minutes.

Allow to cool.

Eat.

Until next time... Good Foraging! :)