Caramelised White Chocolate and Hazelnut Shortbread
Aimee Field
Sweet, nutty, crumbly and crunchy. These caramelised white chocolate and hazelnut shortbread biscuits are a super quick, easy and delicious bake!
Prep Time 30 minutes mins
Cook Time 25 minutes mins
Cooling Time 30 minutes mins
Total Time 1 hour hr 25 minutes mins
Course Biscuits
Cuisine British
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
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.
Keyword caramelised white chocolate, hazelnut, shortbread