Hazelnut Crescents - cooking recipe

Ingredients

1/3 cup rice flour
1/4 cup cornflour
1/4 cup caster sugar (aka superfine sugar)
1 1/4 cups hazelnut meal
100 g butter, chopped and chilled
1 egg yolk, lightly beaten
1 teaspoon vanilla essence
1/2 cup icing sugar, as duting to serve

Preparation

Preheat oven to 160 degrees Celsius.
Grease and line 2 baking trays with paper.
Sift flours into a bowl. Add sugar and hazelnut meal. Mix well.
Rub butter into the hazelnut meal mixture, using your fingertips.
Stir in egg yolk and essence.
Stir the mixture until a soft dough forms and then lightly knead on a gluten free flour dusted bench.
Divide the mixture into two and wrap in plastic cling-wrapfor 15 minutes.
Roll each portion of dough into a long thick log, approx 2cm thick (1 inch). Cut the logs at 4cm intervals. Shape each piece into a crescent.
Place crescents on prepared trays. Bake for 15-20 minutes or until light golden in colour.
Stand on trays for 5 minutes before transferring to wire racks to cool.
Dust with gluten-free icing sugar to serve.
Enjoy!