BY STÉPHANE GLACIER, M. O. F. PÂTISSIER
For 1 tray 38 x 38 cm 0.8 cm high
Around one hundred shortbread biscuits
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INGREDIENTS
400 g unsalted butter
320 g caster sugar
20 g vanilla extract
4 g salt
600 g T55 flour
180 g ground hazelnut
Chopped hazelnuts as required
METHOD:
In a bowl, mix together the soft butter and sugar, then add the vanilla extract and salt. Sift the flour, then add this and the ground hazelnut to the mixture.
Spread the mixture into a tray, sprinkle with chopped hazelnuts, give a final roll, then leave to rest in the fridge for two hours. Cut 1.5 x 10 cm strips.
Arrange biscuit bars on a wire-rack lined with Silpain®.
Bake at 135°C for 30 minutes, then at 145°C for 10 minutes in a convection oven.