Hazelnut shortbread

Preheat oven to 180°C. Line 2 baking trays with non-stick baking paper.

Use an electric beater to beat the butter and sugar in a large bowl until pale and creamy. Add the hazelnut meal and flour and fold to combine. Spoon the mixture into a piping bag fitted with a 1cm-diameter fluted nozzle.

Pipe small spirals of dough, about 2.5cm wide, onto the lined trays, allowing room for spreading. Bake in oven for 12 minutes or until golden. Transfer to a wire rack to cool completely.

Spread the bases of half the shortbread with the Nutella. Top with the remaining shortbread, base-side down.