Hazelnut Shortbread

Ingredients (serves 10)

• 125g butter, at room temperature
• 60g pure icing sugar, sifted
• 60g hazelnut meal
• 115g (3/4 cup) plain flour
• 100g (1/3 cup) Nutella Hazelnut Spread

Method

1. Preheat oven to 180°C. Line 2 baking trays with non-stick baking paper.
2. Use an electric beater to beat the butter and sugar in a large bowl until pale and creamy. Add the hazelnut meal and flour and fold to combine. Spoon the mixture into a piping bag fitted with a 1cm-diameter fluted nozzle.
3. Pipe small spirals of dough, about 2.5cm wide, onto the lined trays, allowing room for spreading. Bake in oven for 12 minutes or until golden. Transfer to a wire rack to cool completely.
4. Spread the bases of half the shortbread with the Nutella. Top with the remaining shortbread, base-side down.