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chocolate and hazelnut dipped shortbread

Chocolate and Hazelnut Dipped Shortbread

Aimee Field
These chocolate and hazelnut dipped shortbread biscuits are the perfect teatime treat. Quick, easy to make and delicious!
Prep Time 45 mins
Cook Time 30 mins
Chilling Time 20 mins
Total Time 1 hr 10 mins
Course Biscuits
Cuisine British
Servings 12 biscuits



  • 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.
Keyword chocolate, hazelnut, shortbread