Serving: 15

This is a wonderful recipe, it is using a French method. Its is very light and crunchy to eat. It is a perfect cookie for an afternoon tea. 

Creme Brulee


4 cups                    All-purpose flour

10 oz                     Unsalted butter (softened)

6oz                        Caster sugar

3                           Egg yolks

1                           Vanilla pod (seeds removed) or vanilla extract

4oz                        Hazelnuts


  1. Preheat the oven to 360°F.
  2. This is an amazing recipe that works every time, I learned it from the amazing chef called Steven Doherty during my time at the Cook School Scotland.
  3. The first job is to roast and peel the hazelnuts, don’t worry its not as difficult as it sounds. First place the nuts onto a baking tray and place into the preheated oven and roast until the skins of the nuts turn dark brown.
  4. Remove from the oven and pour into a clean tea towel. Close up the tea towel by gathering up the ends and make a little pouch. Next rub the nuts in the tea towel until all the skins have fallen off.
  5. Remove the nuts from the tea towel one at a time leaving the skins in the tea towel.
  6. Roughly chop the nuts.
  7. Separate the yolks.      
  8. In a large bowl cream butter and sugar with your hands. Steven insisted that you always use your hands and I have tried using a spoon and it is better by hand.
  9. Now add yolks and seeds and work into butter mixture. Buy now you have figured out why you need to separate the yolks before getting your hands into the mix.
  10. Finally add flour and roasted chopped hazelnuts and bring together to form a smooth paste.
  11. Roll into sausages and chill for about an hour in the fridge.
  12. When you are ready to bake the shortbread cut the logs into 1cm slices place onto a baking tray lined with butter and flour.
  13. Bake for 10 to 12 minutes at 360°F
  14. Once baked dust with a little castor sugar.


The rounds of dough freeze really well I would make these in large batches and freeze the logs and use as needed by defrosting overnight in the fridge. 

Generously funded by The Russell & Josephine Kott Charitable Memorial Trust