This is my all time favourite recipe for an impressive pud. The last time I made this was last year and it went before I could take a photograph of it, so think it might have tasted OK. So easy to make. So scrummy. Would have also been wonderful with a layer of Dulce de Leche under the whipped cream. Or bananas instead of the figs.
FIG & TOASTED HAZELNUT SHORTBREAD
Ingredients serves 8
100g toasted hazelnuts
Handful toasted almonds
200g plain flour
150g soft butter, slightly salted
80g caster sugar
Tsp fennel seeds (optional)
2 medium egg yolks
300ml double cream
6 ripe fresh figs, quartered or baby figs, halved
How to prepare
Heat oven to 190 degrees/gas 5.
Whizz half the hazelnuts in processor until ground. Roughly chop the rest.
For the shortbread: whizz the flour, butter, sugar, fennel seeds (if using), egg yolks and ground hazelnuts in the food processor (or mix by hand) until combined.
Tip the dough onto the work surface and form into a ball. Wrap in clingfilm and bung in the fridge for half an hour or so until firmed up.
On lightly floured surface, roll out dough into a large circle. Transfer to a baking sheet and bake for 20 mins until lightly golden.
Wait for 5 mins, then transfer to cooling rack until cold.
Whip cream (with more icing sugar if you like it really sweet) and pile onto the shortbread circle. Arrange the figs, chopped hazelnuts and almonds on top and drizzle with maple syrup. Then dust with extra icing sugar.