Christmas gifts TO MAKE

CHOC-ORANGE AND HAZELNUT SHORTBREAD

SERVES 16 PREP AND COOK: 1 HOUR

250g unsalted butter, chopped, at room temperature
¾ cup caster sugar
½ cup hazelnut meal
2 tsps finely grated orange rind
2 cups plain flour
Extra 2 tsps caster sugar
75g dark cooking chocolate, melted

1 Grease two large oven trays. Trace two x 20cm rounds onto two sheets of baking paper. Place paper, trace-side down, onto each tray.

2 Beat butter and caster sugar in a small bowl of an electric mixer until pale and creamy (don’t over-beat). Transfer to a large bowl. Add hazelnut meal, orange rind and flour. Stir until combined.

3 Turn out dough onto a clean, very lightly floured bench. Gently knead until smooth. Cut in half.

4 Place each half into a circle on the prepared trays. Press to edges. To smooth tops, gently roll a rolling pin over the dough. Pinch edges. Score into eight equal wedges. Sprinkle with extra sugar.

Cook in a moderately slow oven (160°C)