From Zakiyah’s Patisserie

Makes

12

Ingredients

• 175g Plain flour
• 30g Cocoa powder
• 3g Bicarbonate of soda
• 2g Salt
• 150g Butter
• 120g Light brown soft sugar
• 50g Caster sugar
• 150g Guittard Maxi Milk Chocolate Chips
• 150g Whole roasted hazelnuts
• 75g Cacao nibs
• Maldon sea salt to sprinkle 

Methods

1. Preheat the oven to 170°c. Sieve and mix together the flour, cocoa powder, bicarbonate of soda and salt. Set aside. 
2. Cream the butter and both sugars until fluffy.
3. Fold in the dries until nearly combined, it should still look crumbly and a bit unmixed to avoid over working the gluten. 
4. Then add the chocolate, hazelnuts and cacao nibs. Mix together until just incorporated. You want to mix as little as possible. 
5. 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. 
6. Cut 1.5cm slices, weighing 60-70g each and place onto a baking tray. 
7. 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. 

Recipe by Zakiyah Syeda