CHEF'S DELIGHT: Hazelnut Shortbreads
- Recipe by Rosie Morgan -
A WORD FROM THE CHEF
These delightful shortbreads are a lovely treat to enjoy and are perfect for gifting during the holiday season. With just five ingredients and a couple of steps, these slice and bake shortbreads are impressively tasty.
INGREDIENTS
120 grams butter room temperature
120 grams caster sugar
180 grams plain flour
40 grams hazelnuts, lightly crushed
To decorate (optional)
50 grams milk chocolate melted
50 grams chopped hazelnuts
METHOD
In a large mixing bowl, beat together the butter and sugar until pale and creamy.
Add the flour and hazelnuts and switching to the rubber spatula, mix until it starts to form a dough.
Tip out onto a lightly floured surface and knead gently until it comes together.
Form a log with the dough and lay onto a sheet of baking paper. Wrap the dough by rolling the paper onto it, pressing into the dough while rolling to form a long round log.
Twist the end pieces of the paper tightly to close and help keep a round shape.
Allow to rest in the fridge for at least an hour.
Preheat the oven to 170°c (340°f) or 160°c (320°f) if fan assisted.
Take the shortbread log and cut into pieces and place onto a lined flat baking tray.
Bake for 12-15 minutes until the edges start to turn a light golden brown.
Allow to cool fully before dipping in melted milk chocolate. Sprinkle some chopped hazelnuts on while the chocolate is still wet. Leave to dry for at least an hour before storing in an airtight container at room temperature.
ABOUT THE CHEF
Rosie Morgan, who is a freelance food photographer, food stylist and recipe developer can be found on Instagram or Facebook @pinkhairedpastrychef
YOU MIGHT ALSO ENJOY