Hello There!
I am back with another recipe: Chocolate and Hazelnut Shortbread Cookies!
Well, the biscuits are not actually made of chocolate but, as you can see, there is a layer of chocolate and hazelnut spread. This is not any common spread is a vegan spread, THE vegan spread, by Funky Veggie: la Pate OUF!
This vegan spread is lactose free, low in sugar and palm oil free. It is made with red beans: on one hand, it might not sound appealing when you hear it but they’re quite neutral in taste; moreover, they are great for texture.
All of this make la Pate OUF the best chocolate spread on the market; so if you are in France, do not hesitate to buy a jar or two. They come in three flavors: Chocolate Hazelnut, Chocolate Peanut and Chocolate Almond.
One of the first internships I have ever done was actually with Funky Veggie: at the time it was a brand new start up and they only sold one product; today it has become a reference in the Veggie world. I’m extremely proud of them so it’s only right I shared their products here =)
Now, back to the shortbread cookies: they are really easy to make, you cannot go wrong with these! I was planning on bringing them to the office, but, well… they were gone by the end of the afternoon. *oops*
I choose to add almonds flakes at the very last minute (I’m glad I did), but feel free to add whatever you please, or nothing at all.
These are great with a cup of hot tea, coffee or chai latte, but you will probably be tempted to eat half of them before you can even start pouring your tea into the cup… trust me, I speak from experience (ref. above).
Well, without further ado, here’s the recipe.
Bon appetit!
For more Chocolate-y recipes, check these recipes:
- Vegan Sweet Potato and Peanut Butter Brownies
- Vegan and Gluten-Free Nutella Muffins
- Almond Financiers with Hibiscus and White Chocolate Sauce
- Vegan Banana and Oats Snack Cake (Gluten Free)
Yummiest Chocolate Hazelnut Shortbread Cookies
Course: Breakfast12
servings20
minutes15
minutes60
minutesIngredients
200g Flour
125g Ground hazelnut (Hazelnut meal)
75g Icing Sugar
180g cold Butter (chopped)
1 Egg Yolk
½ teaspoon Vanilla extract
200-250g Chocolate spread
Directions
- In bowl, add sifted flour, hazelnut, sugar. Combine well.
- Add cold butter cut into small cubes. Mix well.
- Add yolk and vanilla extract. Work the dough until the dough is combined.
- Place the dough between two sheets of baking paper and roll it to 0,5cm thickness.
- Let sit in the fridge for at least 1 hour.
- Preheat your oven to 170°C and line a baking tray with parchment paper..
- Cut the dough in half, put the other half in the fridge.
- Cut out the cookies, place them on the tray and bake for 15 minutes.
- Leave to cool down on the tray for 5 minutes.
- Repeat with the rest of the dough.
- Take one cookie, add a small amount of melted chocolate, then fold over another cookie, like a sandwich. Repeat.
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