Hazelnut Shortbread

Line a large baking tray with baking parchment. In a bowl, beat the butter and sugar together until soft and creamy. Stir in the Dr. Oetker Vanilla. 

Add the flour and stir into the creamed mixture, then bring together with your hands to form a firm dough. Fold in the Dr. Oetker Hazelnuts.

Turn on to a lightly floured surface and knead gently until smooth. Roll out to a thickness of ½ cm (1/4 inch) - the mixture will be quite short. Using a 6cm (2 ¼ inch) round cutter, cut out 12 rounds, re-rolling as necessary. Arrange on the baking tray, spaced slightly apart. Prick the tops with a fork and chill for 30 minutes.

 Preheat the oven to 190˚C (170˚C fan oven, 375˚F, gas 5).

Bake for about 15 minutes until lightly golden. Cool for 5 minutes then transfer to a wire rack to cool completely.

Pop the Dr. Oetker Dark Chocolate Easy Melt into a jug of boiling water and allow to full melt. Once melted cut off the top, and one by one dip in half of the shortbread, while the Easy Melt is still wet, sprinkle over the remining Dr. Oetker caramelised Hazelnuts.

 Allow to set before serving.