To toast hazelnuts, scatter over an oven tray. Cook in a moderate oven (180C) for about 3 to 4 minutes, or until golden. Remove and cool. Shortcake fingers can be stored in an airtight container up to four days.
125g unsalted butter, chopped, at room temperature
½ cup caster sugar
1 teaspoon vanilla extract
2/3 cup plain flour
1/3 cup self-raising flour
¼ cup hazelnut meal
½ cup blanched hazelnuts (70g), toasted, finely chopped
Beat butter, sugar and vanilla in a small bowl of an electric mixer, until light and fluffy. Add flours, hazelnut meal and chopped hazelnuts. Beat on a low speed until just combined.
Transfer mixture to a lightly floured bench. Using your hands, bring together to form a soft dough. Shape into a flat rectangle.
Roll out between two sheets of baking paper to form a 10cm x 40cm rectangle, about 1cm thick. Discard top layer of paper. Transfer the dough on the baking paper to a large oven tray.
Cook in a moderately slow oven (160C) for about 20 minutes, or until light golden. Remove. Stand on tray for 15 minutes.
Place warm shortcake on a chopping board. Cut into 2cm slices. Cool completely.