- 20mins + chilling
- 250g butter
- 80g caster sugar
- 1 tsp Queen Organic Vanilla Bean Paste
- 350g plain flour
- 100g hazelnut meal
- 1 egg white
- 1 – 1 1/2 cups icing sugar
In the bowl of an electric mixer, beat the butter and sugar together until light and creamy then beat in the vanilla.
Add the rest of the ingredients (except the icing sugar) and mix until it all comes together.
Remove the bowl from the stand and use your hands to shape the dough into a ball. Cover and refrigerate for at least 30 minutes.
Take the dough out of the fridge 30 minutes before you want to shape it and preheat the oven to 160C fan-forced and line a baking tray with baking paper.
Using a tablespoon of dough at a time, roll into a ball then roll into a log about 5cm long and 1.5cm wide. Gently shape it into a crescent and place on the baking tray. The biscuits don’t spread so you can place them close together.
Bake for 8-10 minutes only then leave on the trays for 5 minutes. Place the icing sugar in a bowl and carefully toss the biscuits in it then place on a wire rack to cool completely. Store in an airtight container.