Cobnut and Chocolate Shortbreads Recipe

Cobnut and chocolate shortbreads

Name: Cobnut and chocolate shortbreads
Total time: 1 h
Yield: Makes 12
Cuisine: British
Ingredients: 250g cobnuts or hazelnuts shelled and peeled; 250g unsalted butter; 200g golden caster sugar; 300g plain flour; 1 tsp vanilla extract; 200g dark chocolate chopped

Published: December 19, 2014 at 2:33 PM

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Makes 12

Easy

Total time: 1 hr

+ drying

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

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Ingredients

Nutrition

250g cobnuts or hazelnuts

shelled and peeled
250g unsalted butter
200g golden caster sugar
300g plain flour
1 tsp vanilla extract
200g dark chocolate

chopped

Nutrition: per serving

kcal545
fat36.8g
carbs43.8g
fibre4.2g
protein7.2g

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.

Try our easy biscuit and cookies recipes here...

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