Hazelnut Shortbread Recipe
Delightfully buttery and nutty, this hazelnut shortbread recipe is divine. Not to mention, utterly simple. Just five ingredients and a couple of steps, these slice and bake shortbreads are impressively tasty. For more hazelnut recipes check out my gluten free hazelnut latte cake or my hazelnut and chocolate chip biscotti.
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This hazelnut shortbread recipe only contains five ingredients; butter, sugar, vanilla, flour and crushed hazelnuts. To make crushed hazelnuts, I take whole hazelnuts and pop them into a ziploc bag. I then hit it hard with something heavy (usually a rolling pin) until lightly smashed so you still have decent sized chunks.
To start the shortbread dough, cream together your butter and sugar until pale in colour and creamy. Next, add in the vanilla, flour and hazelnuts and mix again until a dough starts to form. Tip out onto a clean surface and knead gently to form a dough. It will still be a little crumbly but once it mostly comes together transfer to a piece of baking paper. Form into a log shape and using the baking paper, roll tightly to cover and continue rolling for a rounder shape. Twist the ends of your baking paper to close.
Rest in the fridge for at least an hour before slicing and baking. When cooked and cooled, dip into melted milk chocolate and sprinkle on chopped hazelnuts.
Hazelnut Shortbread
Equipment
- Large mixing bowl
- Rubber spatula
- Electric mixer/stand mixer
- Baking paper
- Flat baking tray
Ingredients
- 120 grams butter room temperature
- 120 grams caster sugar
- 180 grams plain flour
- 40 grams hazelnuts, lightly crushed
To decorate (optional)
- 50 grams milk chocolate melted
- 50 grams chopped hazelnuts
Instructions
- In a large mixing bowl, beat together the butter and sugar until pale and creamy.
- Add the flour and hazelnuts and switching to the rubber spatula, mix until it starts to form a dough.
- Tip out onto a lightly floured surface and knead gently until it comes together.
- Form a log with the dough and lay onto a sheet of baking paper. Wrap the dough by rolling the paper onto it, pressing into the dough while rolling to form a long round log.
- Twist the end pieces of the paper tightly to close and help keep a round shape.
- Allow to rest in the fridge for at least an hour.
- Preheat the oven to 170°c(340°f) or 160°c(320°f) if fan assisted.
- Take the shortbread log and cut into pieces and place onto a lined flat baking tray.
- Bake for 12-15 minutes until the edges start to turn a light golden brown.
- Allow to cool fully before dipping in melted milk chocolate. Sprinkle some chopped hazelnuts on while the chocolate is still wet.
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