Hazelnut Shortbread

  • Hazelnut Shortbread
Ranking: 4 more votes required!

Rated 5 out of 5 based on 1 votes


  • 1 cup rice flour
  • 1/4 cup hazelnut meal
  • 150 g lard (or shortening)
  • 1/3 cup sugar (or granulated sweetener)
  • 2/3 x spare sheets of baking paper for rolling on, etc
  • 50 g min. of icing sugar, to serve


Yields: 36, Prep: up to 20 mins, Cool: 15 mins, Cook: 10 mins, Total: 55 mins

1. Preheat your oven to 160°C (I used a fan forced oven) and line one large baking tray with baking paper.
2. Mix together the rice flour, sugar and hazelnut meal until combined.
3. Dice the lard into chunks and add to the dry ingredients. Using your hands knead the dough together, making sure all the lard is mixed through.
4. On a piece of baking paper roll chunks of the dough into three or four logs about 1cm thick. Place them and the paper onto a plate and chill in the freezer for 15 mins or until quite cold.
5. Remove the dough and cut them into several small pieces, less than a centimeter across. I did this by making small cuts into the tops of the logs first to determine that their sizes were roughly equal. Alternatively you can cut one and use it as the size template by which to cut the rest.
6. Roll these pieces into small circles – making sure to keep them smooth with no cracks. if cracks appear smooth then out or compress them and start rolling them again.
7. Place each dough ball onto the tray with only small gaps between each as they don’t particularly spread. Cook for 10 mins.
8. Remove from the oven and then leave on the tray to cool. Once completely cool dust with icing sugar and serve.

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  • Sure you can. ^_^ I made it with lard to make sure it was dairy free. I don’t see why butter wouldn’t work. ^_^


    by Nell Hungerford on 08/04/2013, 11:03
    Nell Hungerford
  • hazelnut always yummy.


    by ANNA LINHART on 03/06/2013, 14:08
    • Hazelnut meal has such a great texture too, it’s perfect for biscuits like this


      by Nell Hungerford on 07/06/2013, 13:32
      Nell Hungerford
      • Thank you Nell.


        by ANNA LINHART on 07/06/2013, 13:56