This recipe is really adaptable. You can use any variety of nuts you want, I had a selection of hazelnuts, pecans and walnuts. I used brown sugar to give the shortbread a more interesting caramelized flavour, but the traditionalists among you may choose to use caster sugar instead. I wouldn't if I were you though because the flavours of brown sugar and toasted nuts complimented each other beautifully.
The addition of chocolate is also entirely optional. I think that the biscuits looked more attractive without it, in my opinion, everything is better with chocolate!
Pre- vs. post-dipping!
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Makes 18-24 depending on size of cookie cutter
Ingredients:
- 140g plain flour
- pinch of salt
- 115g butter
- 70g light brown sugar
- few drops vanilla extract
- 50g nuts of your choice, toasted and chopped
- 60g chocolate of your choice
Beat butter and sugar together on medium speed until smooth and no streaks of butter remain. Mix in the vanilla extract. Add the flour mixture and mix until fully incorporated. You may need to very gradually add a few drops of milk if the dough is not coming together easily. Fold in the chopped nuts.
Wrap the dough in clingfilm and refrigerate for at least an hour.
Preheat the oven to 180C and line two baking trays with parchment paper.
Roll out the dough on a floured work surface to about 1cm thick. Cut out rounds (or whatever shape you want!) of the dough and place onto the lined baking trays.
Bake until the shortbread is a deep golden brown colour, around 15-18 minutes. Let the biscuits cool slightly on the baking trays before transferring onto a wire rack and allow to cool completely.
Melt the chocolate in a bowl over a pan of simmering water, making sure the bottom of the bowl is not touching the water. When it has cooled slightly, dip one side of the biscuits into the chocolate.
Allow the chocolate to set and then gobble them all up!
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