Hazelnut Shortbread
These melt-in-your-mouth hazelnut shortbread cookies, adorned with chocolate, are ideal for homemade Christmas gifts. Don't forget to bake a batch for yourself as well.
Ingredients
- 60 g FreshLife natural hazelnuts
- 180 g butter
- 100 g castor sugar
- 180 g plain flour
- 60 g cornflour
- 150 g Guylian Vegan dark chocolate tablets
Instructions
- Preheat the oven to 180°C. Spread the whole hazelnuts, in a single layer, evenly over a baking tray. Roast for about 10 minutes until the hazelnuts smell toasted and the skins have started to crack.
- Allow to cool, then rub the hazelnuts in a clean tea towel to remove the skins. Chop the hazelnuts finely. If you are doing this in a food processor be very careful not to overprocess the nuts. You want them chopped, not sticky. Set the chopped nuts aside.
- Cream the butter with half the sugar, stir in the chopped hazelnuts, then the flour and cornflour. Work in the remaining sugar.
- Knead the dough well, roll out to a thickness of about 1.5 cm and cut into rounds or use small decorative cutters. Place the shortbreads 5 cm apart on baking trays lined with baking paper.
- Place the shortbreads into the fridge for 15 minutes - this will help to hold the shape during cooking.
- Bake at 150° C for about 30 minutes. The shortbreads will be soft to start with but will crisp as they cool. Once they are completely cool, melt the chocolate and half dip the biscuits. Sprinkle a little shaved chocolate bits over the chocolate coating. Lay them on trays lined with baking paper. Leave to set completely before storing in an airtight container or giftwapping.
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