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Chocolate hazelnut shortbread

Chocolate Hazelnut Vanilla Shortbread Biscuits

These buttery shortbread biscuits are dipped in chocolate with chopped hazelnuts sprinkled on top. They are crunchy with the perfect flavour and make lovely Christmas gifts when boxed up.
Prep Time10 minutes
Cook Time13 minutes
Servings: 16 servings
Calories: 167kcal

Ingredients

  • 90g caster sugar
  • 145g unsalted butter slightly soft
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ teaspoon bicarbonate soda
  • 200g plain flour
  • 125g chocolate milk chocolate, dark chocolate or a mixture of both.
  • 45g roasted hazelnuts or pecans chopped

Instructions

  • To a stand mixer bowl, add the sugar and butter then using a paddle attachment, cream them together until light, fluffy and well combined. You can also use a hand mixer for this step. Add in the vanilla extract, salt, bicarbonate soda and flour and mix until a dough forms. Bring the dough together, wrap in clingfilm and place in the fridge for 15 minutes.
  • Preheat the oven to gas mark 4/350oF/180oC then remove the dough from the fridge. Lightly, flour a clean surface then roll out the dough to around ½ cm in thickness. Using a 7cm cutter, cut as many circles as you can and using a spatula, place them on a non-stick baking sheet or a baking tray lined with parchment paper. Bring the scraps together until smooth then reroll and repeat the step until all the dough is used.
  • Bake the biscuits in the oven for 13 minutes turning the baking sheet half way through. When you remove them from the oven, allow the biscuits to sit on the baking sheet for 15 minutes then transfer them to a cooling rack to completely cool.
  • Place the chocolate in a microwavable bowl and melt the chocolate at 40 second increments until mostly melted then remove and mix with a spoon to fully melt. Dip 1 third of a biscuit into the chocolate and use a spoon help spread the chocolate further up the biscuit if necessary. Allow any excess chocolate to drip off the biscuit into the chocolate bowl then place the biscuit back on the cooling rack and sprinkle on some chopped nuts. Repeat the process with the remaining biscuits.