Prepare the pastry and add the ground hazelnuts.
Roll out the pastry then cut out the biscuits with a hexagonal cookie cutter (or of your choice).
Cook for 15 minutes at 200°C.
After 7 minutes, place the hazelnut on the shortbread.
With a brush, saturate the hot shortbread with verbena syrup.
Lastly, coat the biscuits in honey.
Shortcrust pastry: 250g flour, 125g sugar, 1 egg, 100g butter, 1 pinch of salt, 100 g ground hazelnuts
20 shelled hazelnuts
Verbena syrup (350 g fresh verbena, 250 g sugar, 50 ml water)