• 200g Salted Butter 
  • 50g Shortening 
  • 160g Fine Sugar
  • 1 Egg Yolk
  • 1 tsp Vanilla Extract
  • 150g Ground Hazelnut
  • 260g Plain Flour
  • 100g Corn Flour
  1. Preheat your oven to 170°C. Ground your hazelnuts. 
  2. Then gently toast them in a frying pan (no oil) until slightly fragrant. Remove and let cool.
  3. Cream butter and shortening followed by sugar.
  4. Add vanilla extract and egg yolk.
  5. Fold in hazelnut and both flour until fully incorporated.
  6. Gently scoop 1 tsp of dough and roll into a ball. 
  7. Lay them on cookie sheets lines with baking paper. Use a fork to press the designs onto the dough. 
  8. Bake for 20 minutes.
  9. Remove and cool in pan for 5 minutes before cooling them completely on and wired rack. 
  10. Store in an airtight container when completely cooled.

Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

BC has then grown into a huge recipe library with more and more recipes being added each day. Fiona strongly believes that "Sharing is Receiving", from professionals to beginners, you can find a large variety of recipes contributed by homebakers and professionals!

Do keep a lookout for our humble corner https://www.facebook.com/bakingscorner/likes/, as we have some exciting news coming soon in the near future!

For any enquires, get in touch with us at contact@bakingscorner.com

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