Preheat the oven to 150°C (fan).

Mix the hazelnut meal and flours. In a stand mixer, cream the sugar and butter together until pale. Add the flour and hazelnut mix gradually, scraping down the sides of the bowl occasionally, until evenly incorpo­rated. Don’t over-mix, or you’ll work the gluten in the flours and your biscuits will be tough, not ‘short’. Wrap the dough in baking paper and chill in the fridge for 30 minutes or so.

Work with the dough while it is cool but pliable. Lightly dust a work surface with flour. Roll the dough into a sheet 1cm thick, and either cut triangles with a knife, or stamp out circles (or dinosaur shapes!) with a cookie-cutter. Lift the biscuits carefully onto paper-lined, flat baking trays. Leave a space in between each; the biscuits will spread a little.

Bake till the biscuits are a pale golden colour all over. They will take 35–40 minutes, but check them after 20 minutes, turning the tray if your oven isn’t even (ours isn’t). The shortbread should feel firm in the middle but remain pale throughout.

Towards the end of cooking, use a small sieve or tea strainer to dust the biscuits with caster sugar. Return the tray to the oven for 2–5 more minutes (this will encourage the sugar to stick).

Cool the shortbread on the baking tray till they firm up, then transfer to a cooling rack to cool completely.

Decorate with a few crushed or grated hazelnuts.