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Cobnut and chocolate shortbreads

Name: Cobnut and chocolate shortbreads
Total time: 1 h
Ingredients: 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

1 hour + drying
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

Published: December 19, 2014 at 2:33 pm

Ingredients

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

Method

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.