Tuesday, 25 September 2012

Hazelnut, brown sugar and vanilla Shortbread

One of my fav baking books is 'British Baking, Peyton and Byrne',  it is a beautiful book full of amazing recipes, some classic some a bit different.  I really love it.

Yesterday I made shortbread based on a recipe from this book, my children had it with stewed apple (bramley apple, sugar, cinnamon and sultanas) and custard- this was yummy, here it is....

250g soft unsalted butter
100g soft light brown sugar
350g plain flour
pinch of salt
1/2 teaspoon vanilla paste/extract
75g toasted chopped hazelnuts
2 tablespoons demarera sugar to sprinkle over

20cm lined tin

Preheat the oven to 170

cream the sugar, butter and vanilla together until very soft, light and fluffy

sift over the flour and salt

add the hazelnuts

cut the mixture together with a metal table knife until it comes together, do not 'over work' *said in a Paul Hollywood like fashion*

pour into prepared tin (good to have paper over the tin edges to lift shortbread out later)

pat down

prick all over with a fork

chill in the fridge for 15-30mins

sprinkle with demarera

bake for 40mins

remove from the oven and cut into triangles, (mine were all sorts of sizes, some smaller for lunch boxes, others larger for bribes/rewards/treats!)

when cool, lift out the tin with the paper

can be kept up to 10days in an airtight container




  1. You don't say when to put in the toasted hazelnuts but I don't suppose it really matters :)

  2. Gutted you didn't make the semi-finals Cathryn, I loved your little clashes against Paul! Can you and/or Sarah-Jane post a recipe about how to make a nice lemon cake or carrot cake :)

  3. This looks amazing guys, TFS!!....

    Well done for doing so well both of you, I loved watching your baking triumphs and trials :D and wish you all the best in your futures ....