1. 250g unsalted butter, softened

  2. 1 cup (150g) icing sugar

  3. 2 tsp Queen Organic Vanilla Bean Paste

  4. 2 ¼ cups (340g) plain flour, sifted

  5. ¼ cup (40g) rice flour, sifted

  6. 1/4 tsp salt

  7. 100g dark chocolate, finely chopped

  8. ¾ cup hazelnuts, chopped


  1. 1

    Preheat oven to 150°C (fan forced) and line two cookie trays with baking paper. Beat butter, sugar and Vanilla Bean Paste in the bowl of a stand mixer fitted with the paddle attachment until pale and fluffy.

  2. 2

    Add sifted flours, salt and mix on low to form a dough. Add chocolate and hazelnuts, fold through to combine. Roll into a 5cm diameter log, wrap in cling wrap and chill for 1.5-2 hours until firm enough to slice.

  3. 3

    Slice each log into 8-10mm thick pieces, place onto prepared baking trays. Bake for 20-25 minutes until pale golden, allow to cool on tray for 5 minutes before transferring to a wire rack to cool completely.

  4. 4

Comments & Reviews

None of these slice and bake recipes give a measurement for the salt yet it is mentioned in the instructions


Thank you for spotting this one Sarah, We have amended the recipes!