250g unsalted butter, chopped, at room temperature
¾ cup caster sugar
½ cup hazelnut meal
2 teaspoons finely grated orange rind
2 cups plain flour
Extra 2 teaspoons caster sugar
75g dark cooking chocolate, melted
Grease two large oven trays. Trace two x 20cm rounds onto two sheets of baking paper. Place paper, trace-side down, onto each tray.
Beat butter and sugar in a small bowl of an electric mixer until pale and creamy (don’t over-beat). Transfer to a large bowl. Add hazelnut meal, rind and flour. Stir until combined.
Turn out dough onto a clean, very lightly floured bench. Gently knead until smooth. Cut in half.
Place each half into a circle on prepared trays. Press to edges. To smooth tops, gently roll a rolling pin over the dough. Pinch edges. Score into eight equal wedges. Sprinkle with extra sugar.
Cook in a moderately slow oven (160C) for about 25 to 30 minutes, or until light golden around the edges. Remove. Cool completely on trays.
Place chocolate in a snap-lock sandwich bag. Squeeze into one corner. Twist bag Snip tip. Drizzle over shortbread. Stand until set.
Cut into wedges using scored marks as a guide.
TIP! If you prefer, place melted chocolate in a small bowl. Using a teaspoon, drizzle over shortbread to decorate. Wrap shortbread rounds in cellophane as a gift. Undecorated shortbread can be made up to two weeks ahead. Store in an airtight container.