Fig, Hazelnut and Orange Shortbread

4 oz Unsalted butter

2 oz Sugar

2 oz All purpose flour

2 oz rice flour or corn flour for a grainier crumb

2 oz Hazelnut meal

¼ tsp salt

2 oz dried figs

Zest of 1 orange

1 Tbsp orange juice

1 oz Raw sugar

Pre heat the oven to 300℉

Cut the butter into small cubes and put in a mixing bowl or food processor. Add to this the sugar, flours, hazelnut meal and salt.  Using your fingers combine these ingredients until little pea size balls form,or blitz until combined. Dice the figs, add that and the orange zest to the crumb mix. Pour in the orange juice and stir with a knife and gently squeeze the mix to bring it together. You may need to add a tiny amount of cold water. Be careful not to drown the mix, it is meant to be crumbly.

Bring the mixture together into a log shape and wrap in plastic warp. Shape the log so that it is approximately 2×2 inches square and 6 inches long. Twist the ends of the plastic wrap to help obtain the shape. Gently flatten each side of the log on the counter to make a rectangle.

Chill in the refrigerator for 45 minutes.

Unwrap the log, roll in the raw sugar pressing lightly. Slice the log  into 1/4 thick slices and put onto a parchment lined baking sheet,

Bake for 25 – 30 minutes.

Enjoy F.