Chocolate Covered Shortbread Biscuits with Hazelnuts and Sea Salt
Shortbread just had a glow-up! These are the perfect chocolatey, nutty mouthful of yum.
How long will it take?
What’s the serving size?
Makes approximately 36 biscuits
What do I need?
1 ¾ cups plain flour
½ cup cocoa powder
¾ tsp baking powder
¾ tsp salt
1 cup unsalted butter
¾ cup sugar
1 tsp vanilla extract
350 g dark chocolate, chopped and divided
½ cup hazelnuts, roughly chopped
How do I make it?
Sift flour, cocoa powder, baking powder and salt together.
Cream butter and sugar until light and fluffy. Slowly add in flour mixture, then add vanilla and half the chopped dark chocolate and mix until combined.
Turn biscuit dough out onto a lightly floured surface and divide in half. Roll each half into a log, about 2 ½ centimetres in diameter. Wrap logs in plastic wrap and refrigerate for 1 hour.
Preheat oven to 150C.
Slice biscuit logs into ½ centimetre thick rounds and place on baking trays lined with baking paper.
Bake for 15 to 20 minutes. The biscuits will still feel slightly soft. Let sit for 5 minutes and then transfer to racks to cool completely.
Microwave the remaining dark chocolate in 30 second bursts until it is smooth. Dip biscuits in chocolate and then place on lined baking trays to set. Before the chocolate sets, sprinkle each biscuit with chopped hazelnuts and sea salt.