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Chocolate Hazelnut Shortbread Biscuits

Chocolate Hazelnut Shortbread Biscuits 1
Time
45 mins
Contributed by
Iris @bakedby_iris
Serves
15

SHORT DESCRIPTION

A delightful chocolate and Nutella ganache sandwiched between two buttery hazelnut shortbread cookies – such a dreamy little bite! Perfect for gifting and sharing with loved ones this holiday season.

Tips:
  • Make sure to use a wooden spoon when working the butter and the sugar together. Avoid using an electric mixer as it will create too much air in the dough.
  • This recipe makes about 20 sandwich cookies (or 40 single ones). After cutting your first round of biscuits, bring the dough back together, roll out again and cut more cookies with the remaining dough! Bake in 2 or 3 batches.
  • These require a little bit of work and a whole lot of patience but they are definitely worth it!
  • These biscuits are great all year-long! Use normal cookie cutters outside of the festive season.

DESCRIPTION

  1. In a bowl, use a wooden spoon to mix together the butter and brown sugar. Do not overwork the mixture, just make sure it is nicely mixed together. Add the remaining ingredients (hazelnut meal, flour, vanilla extract and salt) mixing well to create a homogeneous dough.
  2. Generously flour your working surface and briefly work the dough making sure it comes together in a ball. Wrap in cling film and place in the fridge to rest for at least one hour.
  3. Whilst the dough is resting, prepare your ganache. Place a clean glass bowl onto a pot of simmering water making sure that the water does not touch the bowl (or use a double boiler), warm the thickened cream. Once the cream is warm, remove the bowl from the heat and add your dark chocolate and Nutella. Let the mixture sit for a few minutes, then mix it all together making sure it is all combined. Place in fridge to set until needed.
  4. When your dough is ready, roll it out between two baking paper sheets to avoid the mixture sticking. Roll the dough out to your preferred thickness, then use cookie cutters to shape and cut your cookies.
  5. Pre-heat the oven to 180C. When your oven is ready, bake for 12-14 minutes (keep an eye on them!). Then set aside to cool.
  6. When the biscuits have cooled, time to assemble. By now, your ganache should have set slightly in the fridge and should be a lot easier to spread on the biscuits – it should almost have the consistency of a spread.
  7. Using a teaspoon, place some ganache on one side of a biscuit and close it off with a second biscuit (to get a ‘sandwich’). Repeat for the rest of the biscuits.
  8. Once assembled, you can packaged them for gifts or eat them all! Enjoy!

Shortbread:
180g unsalted butter (at room temperature)
80g Organic Rapadura Sugar 
110g hazelnut meal
200g Organic Unbleached White All-Purpose Flour
2 tsp vanilla extract
Pinch of Salt

Chocolate ganache:
150g Organic Dark Chocolate Drops 70% Cocoa
3 tbsp Nutella
150g thickened cream

 

Method

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