makes
20
prep
15 minutes
cook
20 minutes
difficulty
Easy
makes
20
serves
preparation
15
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 150 g chilled unsalted butter, diced
- 100 g (½ cup, firmly packed) brown sugar
- 110 g (¾ cup) plain flour
- 30 g (⅓ cup) cornflour
- 30 g (¼ cup) cocoa powder, sifted
- 75 g (⅔ cup) hazelnut meal
- 1 tsp natural vanilla extract or essence
- 100 g good-quality dark chocolate, chopped
Instructions
Preheat the oven to 160°C. Line two large oven trays with non-stick baking paper.
Place all the ingredients in the bowl of a food processor (see Baker's tips) and process for 1 minute or until the mixture starts to form a dough – be careful not to over-mix.
Transfer the mixture to a medium bowl, add the chocolate and bring together with your hands to combine evenly.
Roll tablespoonfuls of the mixture into balls and place on the lined trays about 5 cm apart. Flatten each with a fork so that they are about 1 cm thick.
Bake for 20 minutes, swapping the trays halfway through baking, or until cooked through. Remove from the oven and cool on the trays.
Baker's tips
• If you don’t have a food processor, you can make these shortbread by hand. Leave the butter at room temperature for a little while for it to soften slightly. Put the sugar, flour, cornflour, cocoa powder and hazelnut meal in a medium bowl. Sprinkle with the vanilla and then use your fingertips to rub the butter through the dry ingredients until it starts to come together and forms a dough. Continue the recipe from Step 2.
• These biscuits will keep in an airtight container at room temperature for up to 1 week.
Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. Read our with her or for hands-on baking classes and baking tips, visit her at . Don't miss what's coming out of her oven via , , and .
Photography by Alan Benson. Styling by Trish Heagerty. Food preparation by Wendy Quisumbing.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
