Cookies

Spelt, Hazelnut + Chocolate Shortbread


Prep Time : 15 Minutes | Cook Time : 20 Minutes | Total Time : 1 hour | Difficulty : Easy

Hello my lovelies! Something quick and easy and last minute is on the agenda today. Tis the season for cookies and a lot of Christmas cookies are elaborate (which I love) but sometimes you need something in a jiffy! Maybe you miscounted the gifts for your colleagues. Maybe someone is coming over last minute and you need a little something. Maybe you’re visiting and need a little gift for the hostess. Well How about the easiest cookie ever with delicious classic flavours. But with a little twist. And a little bling? Perfect. Shortbread is my all-time favourite cookie. It’s easy. It’s based on a formula that you can change up in never-ending ways. You can play around with the flours. And it takes less than an hour for cookies to be in front of your face. Oh and the main flavour is butter. Duh.

Today we are using spelt flour and brown sugar for more nutty caramel excellence. If you don’t have or don’t like spelt just use plain all purpose flour. No drama. To go with our buttery cookie base we are pairing a love story for the ages – hazelnut and chocolate. Classic and always delicious. And we are going to add a good sprinkle of salt to counteract the swathes of sweetness all around us.

Heat the oven to 180C (350F). Cream the butter and sugar until combined but not fluffy. More air means spreading.

Add the flour and mix on low speed until almost a dough. Add the shaved chocolate and chopped hazelnuts and mix just until combined. Make sure the hazelnut pieces aren’t too big or the cookies will be a pain to slice.

Turn the dough out and bring it together into a log about 3 inches in diameter. Use a bit of baking paper to help you roll it into a smooth log. If the dough is feeling very soft and warm pop the log in the freezer for 10 minutes.

Cut into half inch thick slices with a very sharp knife and transfer the slices to a baking sheet lined with baking paper. I like to press them a bit so they get an uneven surface that looks nice. Sprinkle the tops with a little flaky sea salt and press it down gently so it sticks.

Bake for 17 to 20 minutes until golden brown and very fragrant. Transfer the cookies to a wire rack to cool completely.

They will crisp up on cooling and be ready for gifting or guests in no time at all.

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Spelt, Hazelnut + Chocolate Shortbread


Prep Time : 15 mins | Cook Time : 20 mins | Total Time : 1 hour | Difficulty : Easy

Makes : 15 to 20 cookies – scale up as needed!

Caramelly nutty buttery spelt shortbread studded with hazelnuts and dark chocolate.

Ingredients:

  • 1/4 cup (50 grams) soft brown sugar
  • 7 tablespoons (100 grams) butter
  • 1 cup plus 1 tablespoon (150 grams) wholegrain spelt flour
  • large pinch salt
  • scant 2 ounces (50 grams) of dark chocolate, shaved
  • 1/3 cup (50 grams) roasted hazelnuts, finely chopped

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

  • Standing or hand-held electric mixer
  • Cookie sheet lined with baking paper

Directions:

Cream the butter and sugar until combined but not fluffy.

Add the flour and mix on low speed until almost a dough. Add the shaved chocolate and chopped hazelnuts and mix just until combined. Make sure the hazelnut pieces aren’t too big or the cookies will be a pain to slice.

Turn the dough out and bring it together into a log about 3 inches in diameter. Use a bit of baking paper to help you roll it into a smooth log.

Heat the oven to 180C (350F). Cut into half inch thick slices and transfer the slices to a baking sheet lined with baking paper. I like to press them a bit so they get an uneven surface that looks nice. Sprinkle the tops with a little flaky sea salt and press it down gently so it sticks.

Bake for 17 to 20 minutes until golden brown and very fragrant. Transfer the cookies to a wire rack to cool completely.

They will crisp up on cooling and be ready for gifting or guests in no time at all.

Cook’s Notes:

  • Swap out the chocolate and toasted nuts for whatever you please or whatever you have on hand. Pistachio and dark or white chocolate is a delicious alternative!
  • You can use an equal weight of all purpose flour or wholegrain barley flour. Wholemeal wheat flour is a little more absorbent so if you’d like to try it, add 120 grams of flour and see how the dough is coming together and add the rest if it looks like it can take it.

 – These cookies will keep well in an airtight container at room temperature for up to a week – 

© 2018 Wellington Bakehouse. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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