I’m finally back in the blogging game, with no real apology except that I come bearing a recipe for chocolate and hazelnut dipped shortbread! Life has been busy, but I’ve got three recipes ready to share with you all soon! So stay tuned 🙂
This recipe requires little to no effort, and is pretty quick! So you can have freshly baked biscuits in time for an afternoon cuppa. Also the dipped ends REALLY remind me of a Feast lolly – anyone remember those?? But the real beauty of these chocolate and hazelnut dipped shortbread biscuits is their customisation. Don’t like dark chocolate? Switch it to milk! Hazelnuts not your thing? Try macadamia or pecan’s! Or you could add sour cherries into the mix. The possibilities are pretty endless!
Shortbread is up there with cookies as my very favourite biscuits (that and a classic shop-bought malted milk!). There’s something very comforting about the simple ingredients and crumbly texture of a shortbread. They remind me of Christmas too, when you’d get a tartan emblazoned tin full of it in different shapes which would then be kept and used to store pencils or hundreds of felt tips.
Chocolate and hazelnut dipped shortbread, is a recipe that sort of does what it says on the tin. The basic shortbread is a super simple combination of butter, sugar and flour. I’ve then added in some chopped chocolate and then once baked dipped in more chocolate and rolled in nibbed hazelnuts. It couldn’t be simpler.
I used a rectangular fluted cutter as I like the shape, but you could use any of your choosing. Just try to ensure all your biscuits are the same size and width so they all bake evenly. It can be a little tricky to cut the shapes if you’ve used chopped chocolate rather than chocolate chips like I did, but a bit of brute force gets it done! The most important step of the recipe is to make sure you chill your shortbread biscuits before popping in the oven. This way your shortbread won’t spread so much in the oven, and you won’t have one giant shortbread biscuit! Unless thats what you want, then full steam ahead!
These chocolate and hazelnut dipped shortbread biscuits are the perfect teatime treat, and I hope you enjoy them!
Chocolate and Hazelnut Dipped Shortbread
- 125 g unsalted butter room temperature
- 55 g caster sugar plus more for sprinkling
- 180 g plain flour
- 100 g dark chocolate chopped (or dark chocolate chips)
- 150 g dark chocolate
- 100 g hazelnuts nibbed (or chopped finely)
- Firstly, preheat oven to 190C/Gas Mark 5 and line a large baking tray with baking paper. Cream the butter and sugar together until smooth. Then add the flour until it resembles a smooth paste. Add in the chopped chocolate or chips and mix together until evenly combined.
- Roll out onto a lightly floured work surface until roughly 1cm thick. Using a rectangular cutter, cut out biscuits and place onto the prepared baking tray evenly spread out. Sprinkle with a little caster sugar, and then chill in the fridge for 20 minutes.
- Then bake in the oven for 15-20 minutes, or until lightly golden brown. Set aside to cool on a wire rack.
- Once the biscuits are completely cool, melt the dark chocolate over a bain-marie ensuring the bottom of the bowl does not touch the water. Whilst melting, spread the nibbed hazelnuts evenly onto a plate.
- Once the chocolate has fully melted, dip the biscuits in halfway and then lay either side flat onto the nibbed hazelnuts, ensuring they stick to the chocolate. Then place on baking paper to set.