Ingredients
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250g butter
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1/3 cup (75g) caster sugar
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1 tsp Queen Organic Vanilla Bean Paste
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2 1/3 cups (350g) plain flour
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1 cup (100g) hazelnut meal
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1 large egg white
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1 – 1 1/2 cups (150g – 225g) icing sugar
Method
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1
In the bowl of an electric mixer, beat the butter and sugar together until light and creamy then beat in the vanilla.
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2
Add remaining ingredients (except icing sugar) and mix until it all comes together.
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3
Shape the dough into a ball. Cover and refrigerate for at least 30 minutes.
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4
Take the dough out of the fridge 30 minutes before you want to shape it and preheat the oven to 160°C fan-forced and line a baking tray with baking paper.
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5
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.
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6
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.
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