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  • Sarah L Samuels

Hazelnut and Milk Chocolate Shortbread Biscuits

l love shortbread and wanted a flavour both my kids and myself would enjoy so I decided on hazelnuts and milk chocolate chip for this recipe.


My youngest son likes a certain type of chocolate but spread so loves these flavours and it was a big hit with him!



Shortbread has a lot of butter in the recipe as this is what gives it melt in the mouth texture. It is well worth buying a good quality butter for this recipe as it really does make a difference.


They are perfect with a cuppa mid morning or for a snack when the kids come in from school.




Start by lining two baking trays with baking parchment then in a stand mixer, cream the butter and sugar until light and fluffy.



Add the flour, cornflour and salt gradually to the butter mixture until it comes together as a soft dough.



Add the milk chocolate chips and hazelnuts then mix again until fully incorporated.



On a floured surface roll the dough out to 1/2 cm thickness and cut out in any shapes you want (approx 20 biscuits). Place on prepared trays and chill in the fridge for about 30 minutes.



Place the biscuits on the prepared trays, chill in the fridge for about 30 minutes, then bake for 20-25 minutes.


When they come out of the oven sprinkle with some extra caster sugar. Then allow to cool slightly before transferring to a wire cooling rack.





Hazelnut & Milk Chocolate Shortbread Biscuits


Sarah's servings: 20

Sarah's skill: Easy

Baking time: 20-25 minutes


Ingredients:


200g Butter

100g Caster Sugar

200g Plain Flour

85g Cornflour

Pinch of salt

100g Milk chocolate chips

50g Chopped hazelnuts

Extra caster sugar for decoration.


Method:

  1. Line two baking trays with baking parchment.

  2. In a stand mixer cream the butter and sugar until light and fluffy.

  3. Add the flour, cornflour and salt gradually to the butter mixture until it comes together as a soft dough. Add the milk chocolate chips and hazelnuts then mix again until fully incorporated.

  4. On a floured surface roll the dough out to 1/2 cm thickness and cut out in any shapes you want (approx 20 biscuits). Place on prepared trays and chill in the fridge for about 30 minutes.

  5. Preheat oven to 180 degrees centigrade (160 fan).

  6. Bake for 20-25 minutes.

  7. Remove from oven and sprinkle with some extra caster sugar. Leave to cool slightly on the trays then transfer to a wire cooling rack.






Sarah’s extra slice......


You can use any shaped cutter cutter for this recipe.


Always use a good quality butter when making shortbread it really makes a difference to the taste!

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