Hazelnut-Lime Shortbread

Hazelnut speckled buttery discs of shortbread, delicious as they are or serve with dessert.

1. line a baking sheet with silicone parchment and preheat the oven to 160 degrees C
2. Sieve together the flour, cornflour and ground hazelnuts then stir in the sugar and lime zest.
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5. Rub the butter into the flour and sugar which will quickly form a soft dough. Turn out onto a lightly floured surface, gently kneading until smooth. Roll to about 5mm thickness, cut discs using a cookie cutter then bake for about 20 minutes until lightly golden and firm to touch. Remove from the oven, leave for a couple of minutes then remove to cool on a wire rack.