115g caster sugar
1 teaspoon vanilla extract
To make the biscuits
Finely grind the hazelnuts with 3 tablespoons of the flour.
Cream the butter, sugar and vanilla extract until light and fluffy, then mix in the nuts and remaining flour to make a soft dough.
Wrap the ball of dough in cling film and chill for 30 minutes.
This filling recipe has been in my mind since I first made it nearly a year ago. It sets fairly firm, so is ideal for sandwiching biscuits together; no messy squirting when the biscuit is bitten into! This was the first hazelnut shortbread recipe I tried, and although it worked quite well and made a crisp biscuit, they spread more than I expected while cooking. If I had more time (and if hazelnuts were cheaper!), I might have tried other recipes to find a better one, but this will have to do for now!