These Chocolate Hazelnut Shortbread Biscuits are a perfect vegan sweet treat. The biscuits are sweet and crumbly. Whilst the centre is full of smooth chocolate and hazelnut spread.
To make this recipe even better, it is actually VERY easy to make! The shortbread has only three ingredients: flour, butter and sugar. This only takes around 10 minutes to make before you are going to leave it to cool in the fridge for at least one hour before rolling it out and baking! The baking time is only 8 minutes, making this whole process quick, easy and painless!
I chose a chocolate hazelnut centre for my biscuits as I love this flavour at this time of year (or actually, all year round to be honest!) I use a vegan chocolate hazelnut spread- you can find a few of these around nowadays. Check out my amazon store to see the products that I use: https://www.amazon.co.uk/shop/georginaelizat. However you could get creative and use whatever you fancy as the centre to these biscuits. You might want to use jam to recreate a Jammy Dodger vibe, ganache or even something like lemon curd! Choose whatever your fave flavour is and just substitute it in this recipe.
You will need a rolling pin for this recipe to make your life easier. I have linked the one I use here. This will enable you to get a nice thin shortbread biscuit before baking. This recipe makes 6 large biscuits or 12 smaller biscuits, depending on the size of your cookie cutter! To get an even hole in the middle of your top biscuit, I simply used a piping nozzle! This worked perfectly so may work for you if you have one laying around.
I hope you love this recipe! I think its a great recipe for when you want something sweet but don't want to put in hours and hours of work. These are delicious, easy, quick and completely plant-based; dreamy!
Let me know how you get on with these chocolate hazelnut shortbread biscuits in the comments section below. Lots of love.
Chocolate Hazelnut Shortbread Biscuits
- 230 g Flour + extra for dusting all-purpose, plain, white
- 150 g Unsalted butter
- 80 g Sugar caster, white, super-fine
- 4 tablespoon Chocolate hazelnut butter
- 1 tablespoon Icing sugar
- In a large bowl, combine the flour, sugar and butter. Use your fingers to slowly incorporate all of this together, eventually forming a dough ball. This may take a few minutes, but eventually a dough ball will form once you have pressed the biscuit together! Then wrap in cling film tightly and place into the fridge for at least 1 hour.
- Pre-heat your oven to 180°C/ 356°F.
- Generously flour a surface before cutting your dough ball in half. Then, flour the top of one of your halved dough balls before pressing it down with your hands, ensuring it stays together. Then, roll out the dough out until a thin dough has formed. You may need to add more flour as you go, to prevent the rolling pin from sticking to the dough! Then, cut your biscuits into the desired shape. Remember to have the same amount of biscuits with the hole in as well as the normal ones. I used a piping nozzle to make the small hole.
- Place your biscuits onto a large baking tray which is lined with baking paper. Bake your biscuits for 8 minutes and then remove and leave to cool. You may want to do batches of these. I used a large baking tray and made 6 whole biscuits in two batches.
- Once your biscuits are completely cool, sieve your icing sugar onto one half of the top biscuit (with the hole in). Then, place your chocolate hazelnut spread into a small piping bag and pipe an equal amount onto the bottom biscuits (without the hole in). Then use a small palette knife to spread the chocolate hazelnut spread out evenly, before pressing the top biscuit (with the hole in) on top of the bottom biscuit, squishing the chocolate spread into place.
- Now it's time to make a cup of tea and devour these biscuits! I hope you love them.