Updated: Jan 16, 2019
Seriously addictive shortbread cookies. Only 5 ingredients, 3 easy baking steps.
We like to Slice&Shape&Bake these cookies. What it means is that these shortbread cookies are not only addictively scrumptious but also easy to prepare.
We are baking on salted butter (if you decide to use unsalted just add 1 teaspoon salt), confectioners’ sugar and lots of ground hazelnuts for rich nutty flavour. You can use any type of nuts in this recipe: hazelnuts, almonds, pistachios, walnuts or pecan nuts, coconuts.
Dunk your cookies in chocolate and sprinkle with nuts or enjoy plain.
As you can see on the pictures - there are few easy steps. Mixed ingredients will resemble crumbly mass. Combine the mass by hand to form cookie dough, form a log shape, wrap in cling film or plastic bag and refrigerate for at least 1 hour.
You can opt to shape your cookies in two ways: slice and bake immediately or like us - slice, cut shapes and bake. What to do with scraps? You can form cookie balls or use the leftover dough as a pie base. The dough can be refrigerated for up to 4 days.
Yield: 30 cookies
Active time: 15 minutes prep + minimum 1 hour cooling + 14 -18 minutes baking
Tin: baking tray
- 225g salted butter, room temperature
- 1/2 teaspoon cinnamon
- 1 cup* (120g) confectioners’ sugar, sifted
- 2 cups (300g) all-purpose flour
- 2/3 cup (80-90g) hazelnuts with skins
*cup = 250ml cup
1. Sift flour with cinnamon. Grind nuts. Set aside.
2. Beat butter on medium speed until creamy (1 minute). Add confectioners’ sugar and mix on medium speed for 5 minutes until mixture is almost white and creamy. Add ground hazelnuts and mix until combined. Add half of sifted flour and mix on medium speed until combined, add remaining flour and mix until coarse crumbly mixture is achieved (don’t over mix - 1 minute should suffice). Form the dough by hand. If too dry add 1 Tablespoon of greek yogurt or ice-cold water. Shape the cookie dough into 2 logs (anything between 5-7cm thick). Wrap the logs in the cling film or plastic bag and refrigerate for minimum 1 hour (up to 4 days).
3. Preheat oven to 160C. Once ready, take out chilled dough and slice (5mm thick) - you can leave sliced shape or cut with a cookie cutter. Depending on thickness you will bake for anything between 14-18 minutes. You know cookies are baked when edges are golden and middle still slightly pale. Once baked take out from the oven and let your cookies cool for 10 minutes on the baking tray before transferring to the cooling rack.
1. Texture - the butter melts quickly so if you want your cookies to keep shape while baking : a) cut cookies swiftly once logs are removed from the fridge b) before baking place baking tray with cut cookies back into the fridge for 15 minutes.
2. Chocolate Ganache - bring 50ml double cream to boil, add 150g coarsely chopped dark or milk chocolate. If too thick add 1 more Tablespoon of double cream, if too thin add some more chocolate.
3. Crust - we use this recipe quite often for pie crust or base for apple&hazelnut crumble. It’s sweet, tasty and full of flavour. This recipe will give you enough dough to bake 15 cookies and 1 pie bottom&cover (18cm round).
4. Slice & Shape & Bake - this is one of the easiest techniques to form these shortbread cookies. If you want to test out other options we would recommend using 2 sheets of parchment paper to roll out the dough (dough placed in-between sheets of paper) or form cookie balls and then flatten using glass. The dough has a lot of butter - so it melts and changes shape quickly hence regular rolling is not really recommended. After rolling in-between parchment paper or forming cookie balls you will need to transfer cookies for 30 minutes to the fridge before baking. Otherwise cookies will loose shape while baking.
5. Storage - the dough can be refrigerated for up to 4 days. Baked cookies stay fresh for up to 10 days (keep in airtight container).