Hazelnut shortbread

• Ingredients

• 125g butter, at room temperature
• 60g pure icing sugar, sifted
• 60g hazelnut meal
• 115g (3/4 cup) plain flour
• 100g (1/3 cup) Nutella Hazelnut Spread

• Method

1. Step 1
   Preheat oven to 180°C. Line 2 baking trays with non-stick baking paper.
2. Step 2
   Use an electric beater to beat the butter and sugar in a large bowl until pale and creamy. Add the hazelnut meal and flour and fold to combine. Spoon the mixture into a piping bag fitted with a 1cm-diameter fluted nozzle.
3. Step 3
   Pipe small spirals of dough, about 2.5cm wide, onto the lined trays, allowing room for spreading. Bake in oven for 12 minutes or until golden. Transfer to a wire rack to cool completely.
4. Step 4
   Spread the bases of half the shortbread with the Nutella. Top with the remaining shortbread, base-side down.