Basic hazelnut shortcrust pastry

First, I put the hazelnuts in a food processor.

I chop them, but not too finely.

I put the flour in a bowl and add the teaspoon of baking powder.

The sachet of vanillin.

The sugar.

The chopped hazelnuts, and mix well.

I put the mixture on the worktop, make a well in the centre and add the diced butter.

I work with my fingertips to incorporate the butter.

I crack the egg into the centre.

I continue working quickly, adding the milk gradually.

The dough should be firm but pliable, like ordinary shortcrust. Add the milk gradually, as absorption depends on the flour. It will look crumbly at first, but come together as you work it.

I form a block.

I divide it in two, wrap in cling film and refrigerate for at least an hour. It can stay in the fridge for two or three days before use, or be frozen.

A recipe using it is coming soon: biscuits or a tart? Follow me to find out!