Name: Raspberry & Hazelnut Shortbreads
Total time: 45 min
Yield: 6
Ingredients: For the shortbread; 100g/4oz hazelnuts; 175g/6oz plain flour; 50g/2oz caster sugar; ½ tsp vanilla extract; ¼ tsp ground cinnamon; 150g/5oz butter, diced; For the filling; 200ml/7fl oz double cream; 2 tbsp icing sugar, plus a little extra to decorate; ½ tsp vanilla essence; 300g/11oz raspberries

VMG Recipes