- Prep:
- 20 min + chilling
- Cook:
- 15 min
- Serves:
- 24
Ingredients
- 250g butter
- 1/3 cup (75g) caster sugar
- 1 tsp Queen Organic Vanilla Bean Paste
- 2 1/3 cups (350g) plain flour
- 1 cup (100g) hazelnut meal
- 1 large egg white
- 1 – 1 1/2 cups (150g - 225g) icing sugar
Method
-
Step 1
In the bowl of an electric mixer, beat the butter and sugar together until light and creamy then beat in the vanilla.
-
Step 2
Add the rest of the ingredients (except the icing sugar) and mix until it all comes together.
-
Step 3
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.
-
Step 4
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.
-
Step 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.
-
Step 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.
