Cobnut and chocolate shortbreads
Makes 12
Easy
Total time:
+ drying
Chocolate shortbreads, our favourite biscuit already, but add cobnuts (part of the hazelnut family) and your teatime treat just got a whole lot better
Skip to ingredients
- 250g cobnuts or hazelnutsshelled and peeled
- 250g unsalted butter
- 200g golden caster sugar
- 300g plain flour
- 1 tsp vanilla extract
- 200g dark chocolatechopped
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.
