Coffee Shortbread with Hazelnuts

1. 1 Vanilla sugar 8 g
2. 2 Wheat flour 60 g
3. 3 Eggspack 10 pcs ≈ $1.93 0.5 pcs
4. 4 Instant coffee 3 g
5. 5 Sugar 30 g
6. 6 Butterpack 180 g ≈ $1.58 35 g
7. 7 Baking soda 1 g
8. 8 Hazelnutspack 150 g ≈ $4.50 12 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cream softened butter⁶ with sugar and vanilla sugar until light and fluffy.

2. Add the egg and mix until smooth.

3. Sift in the flour, then stir in the baking soda and instant coffee.

4. Combine the mixtures and knead into a soft dough.

5. Chop the hazelnuts⁸ roughly and fold them into the dough.

6. Preheat oven to 350°F (180°C), line a baking sheet with parchment, and drop spoonfuls of dough onto it.

7. Bake for 12–15 minutes until edges are golden, then cool on the tray for 10 minutes.

In short

• In the planner this dish is cooked for two days: reheat on day two.