This article was written for Annabel & Grace, which is now part of Rest Less.
My all-time favourite recipe for an impressive (yet so easy to make) pud. The last time I served this Fig and Toasted Hazelnut Shortbread it went before I could take a photograph for you, so think it might have tasted OK. Would also be wonderful with bananas instead of the figs. Or you could lavish a layer of Dulce de Leche under the whipped cream. Depends how decadent you are feeling!
8
servingsThis will definitely impress your friends and family's tastebuds...
Ingredients
100g toasted hazelnuts
Handful toasted almonds
200g plain flour
150g soft butter, slightly salted
80g caster sugar
Maple syrup
2 medium egg yolks
300ml double cream
Icing sugar
6 ripe fresh figs, quartered or baby figs, halved (or a couple of large bananas)
Directions
- Heat oven to 190 degrees/gas 5.
- Whizz half the hazelnuts in processor until ground. Roughly chop the rest.
- For the shortbread: whizz the flour, butter, sugar, egg yolks and ground hazelnuts in the food processor (or mix by hand) until combined.
- Tip the dough onto the work surface and form into a ball. Wrap in clingfilm and bung in the fridge for half an hour or so until firmed up.
- On lightly floured surface, roll out dough into a large circle. Transfer to a baking sheet and bake for 20 mins until lightly golden.
- Wait for 5 mins, then transfer to cooling rack until cold.
- Whip cream (with more icing sugar if you like it really sweet) and pile onto the shortbread circle. Arrange the figs, chopped hazelnuts and almonds on top and drizzle with maple syrup. Then dust with extra icing sugar.
Have you tried the most popular recipe on this website? Mary Berry’s Lavender Shortbread Biscuits