Would you like to treat yourself with something extra special? Here is an easy and tasty recipe for double chocolate hazelnut shortbread biscuits that will make you feel as if you’re in heaven. Shortbread cookies are renowned for their deliciousness and often used as a sort of dessert.
In this recipe, Zakiyah infused a biscuit with Guittard Milk Baking Chips and hazelnuts for added flavor. The result is so appetizing that you will be craving for another piece right away.
Preheat the oven to 170°c. Sieve and mix together the flour, cocoa powder, bicarbonate of soda and salt. Set aside.
Cream the butter and both sugars until fluffy.
Fold in the dries until nearly combined, it should still look crumbly and a bit unmixed to avoid over working the gluten.
Then add the chocolate, hazelnuts and cacao nibs. Mix together until just incorporated. You want to mix as little as possible.
Mould the dough into a log, with a diameter of 8cm. Wrap in cling film and refrigerate overnight or for a minimum of 2 hours.
Cut 1.5cm slices, weighing 60-70g each and place onto a baking tray.
Bake in the oven for 12 minutes. Could go a little longer for a crunchier texture or a bit less for a chewier biscuit. Leave to cool down before eating for optimum shortbread crunch.