110gunsalted butteror good dairy free BLOCK alternative – softened
50gicing sugar(confectioners/powdered sugar)
½tspvanilla bean paste
Optional chocolate & decoration
chopped roasted hazelnutsoptional
Weigh and mix the flours together, making sure any lumps are completely broken down. TIP: Weigh into an airtight container and shake vigorously.
Add and stir in the hazelnuts and salt.
Beat the butter, sugar and vanilla paste in a large bowl until pale and fluffy. It is best to do this with an electric whisk.
Add the dry ingredients to the bowl and mix thoroughly with a wooden spoon or firm spatula until the mixture comes together as a fully-blended dough.
Shape the dough into a sausage (about 4 cm in diameter), wrap in baking paper or clingfilm and chill in the fridge for about an hour to allow to firm-up.
Line a couple of baking sheets with baking paper.
Pre-heat the oven to 180 C/350 F/Gas 4.
Remove the dough from the fridge and cut into discs about ½ to 1 cm thick.
Place the discs on the baking sheets and bake for 10 to 12 minutes until the edges are just beginning to darken very slightly. They shouldn't spread too much.
Remove from the oven and allow to cool on the baking trays, before placing on wire racks to go completely cold.
OPTIONAL: Drizzle with melted chocolate and sprinkle with nuts.
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.If you cannot find oat flour, it's easy to make at home. Simply pop the same weight of gluten free oats in a blender or grinder and grind until reduced to a flour powder.