Hazelnut and Shallot Shortbread Recipe

75 g/3 oz butter or margarine, softened
175 g/6 oz/1.5 cups wholemeal (wholewheat) flour
10 ml/2 tsp baking powder
1 shallot, finely chopped
50 g/2 oz/0.5 cup hazelnuts, chopped

10 ml/2 tsp paprika
15 ml/1 tbsp cold water

Method:

Rub the butter or margarine into the flour and baking powder until the mixture resembles breadcrumbs. Stir in the shallot, hazelnuts and paprika. Add the cold water and press together to make a dough. Roll out and press into a 30 x 20 cm/12 x 8 in Swiss roll tin (jelly roll pan) and prick all over with a fork. Mark into fingers. Bake in a preheated oven at 200°C/400°F/gas mark 6 for 10 minutes until golden.