Caramelised White Chocolate and Hazelnut Shortbread
Sweet, nutty, crumbly and crunchy. These caramelised white chocolate and hazelnut shortbread biscuits are a super quick, easy and delicious bake!
Ingredients
Shortbread
- 125 g unsalted butter room temperature
- 55 g caster sugar plus more for sprinkling
- 180 g plain flour
- 100 g caramelised white chocolate
- 40 g toasted hazelnuts
Decoration
- 100 g caramelised white chocolate
- 25 g toasted hazelnuts finely chopped
Instructions
- For the shortbread: Preheat oven to 190C/170C Fan/Gas Mark 5 and line a large baking tray with baking paper. In a large bowl, using a spatula or wooden spoon, cream the butter and sugar together until a smooth paste. Then mix in the flour until a soft dough begins to form. Finally roughly chop the chocolate and hazelnuts and mix into the dough.
- Lightly flour your work surface and roll the dough out until roughly 1cm thick. Using a circle cookie cutter, cut out 9 biscuits and place onto the prepared baking tray leaving space around each. Sprinkle each biscuit generously with caster sugar, then place into the fridge to chill for 20 minutes.
- Bake in the oven for 15-20 minutes or until lightly golden brown. Place the baking tray onto a wire rack and leave the biscuits to cool completely.
- To decorate: Melt the remaining chocolate either in a microwave in 30-second increments, or using a bain-marie. Then dip the cooled biscuits into the melted chocolate, covering half of each biscuit. Place the biscuit onto baking paper to set, and sprinkle each with the finely chopped hazelnuts.