Cobnut and Chocolate Shortbreads Recipe

Cobnut and chocolate shortbreads

  • makes 12
  • Easy

Chocolate shortbreads, our favourite biscuit already, but add cobnuts (part of the hazelnut family) and your teatime treat just got a whole lot better



  • cobnuts or hazelnuts 250g, shelled and peeled
  • unsalted butter 250g
  • golden caster sugar 200g
  • plain flour 300g
  • vanilla extract 1 tsp
  • dark chocolate 200g, chopped


  • Step 1

    Heat the oven to 160C/fan 140C/gas 3. Toast the nuts in a dry frying pan until they start to smell roasted, then cool. Grind the nuts until they are quite fine but not as fine as ground almonds. Beat the butter and sugar, then work in the flour, nuts and vanilla extract.

  • Step 2

    Divide the mixture up and roll into balls, then press on a non-stick or lined baking tray. Bake for 20 minutes or until golden. Allow to cool

  • Step 3

    Melt the chocolate in a microwave or bain marie. Dip one half of each biscuit into the chocolate and leave to dry on baking parchment.

Try our easy biscuit and cookies recipes here...

Dark Chocolate Cookies Recipe with Walnuts

Nutritional Information

  • Kcals 545
  • Fat 36.8g
  • Carbs 43.8g
  • Fibre 4.2g
  • Protein 7.2g