Desserts Recipes - Hazelnut Shortcake Recipe

Ingredients

Serves 6-8

• 75 g/3 oz hazelnuts, ground

  75 g/3 oz butter or margarine

  50 g/2 oz light muscovado sugar

  125 g/4 oz whole meal flour

  1 egg white

  1 tablespoon chopped hazelnuts whipped cream, to serve

Filling:

• 500 g/1 lb dessert apples, peeled, cored and sliced

• 2 tablespoons apple juice

• 50 g/2 oz raisins

• 50 g/2 oz sultanas

• 1 teaspoon ground mixed spice

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Method:

1. Toast the ground hazelnuts in a dry frying pan until they turn a golden brown. Allow to cool.

2. Beat the margarine or butter and sugar together until soft. Stir in the flour and ground hazelnuts and mix to a firm dough. Turn on to a floured surface and knead lightly until smooth.

3. Divide in half, roll each piece into a 20 cm/8 inch round and place on a greased baking sheet. Brush one round with egg white and sprinkle with the chopped nuts.

4. Bake both rounds in a preheated oven, 190°C (375°F), Gas Mark 5, for 10-15 minutes. Cut the nut covered round into 8 sections while still warm. Transfer both rounds to a wire rack to cool.  

5. Meanwhile, place the apples and juice in a pan, cover and cook gently for 15 minutes, stirring occasionally. Add the remaining filling ingredients and leave to cool.

6. Spread the filling over the hazelnut round and arrange the cut triangles on top. Serve with whipped cream.