Chocolate & Hazelnut Shortbread

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Prep 15minBake 18-20minMakes about 20

Simple and super quick to make, these shortbread will satisfy even the most hard-core chocoholic! For extra crunch, try adding some chopped roasted hazelnuts to the mixture with the chopped chocolate.


150g chilled unsalted butter, diced
110g (½ cup, firmly packed) brown sugar
110g (¾ cup) plain flour
30g (⅓ cup) cornflour
30g (¼ cup) cocoa powder, sifted
75g (⅔ cup) hazelnut meal
1 teaspoon natural vanilla extract or essence
100g good-quality dark chocolate, chopped


    1. Preheat the oven to 160°C (140°C fan-forced). Line two large oven trays with non-stick baking paper.
    2. Place the butter, sugar, flour, cornflour, cocoa powder, hazelnut meal and vanilla in the bowl of a food processor (see Baker's Tips) and process for 1 minute or until the mixture starts to form a dough (be careful not to over-mix).
    3. Transfer the mixture to a medium bowl, add the chocolate and bring together with your hands to combine evenly.
    4. Roll tablespoonfuls of the mixture into balls and place on the lined trays about 5cm apart. Flatten each with a fork so that they are about 1cm thick.
    5. Bake for 18-20 minutes, swapping the trays halfway through baking, or until cooked through. Remove from the oven and cool on the trays.

    Baker's Tips

    • If you don’t have a food processor, you can make these shortbread by hand. Leave the butter at room temperature for a little while for it to soften slightly. Put the sugar, flour, cornflour, cocoa powder and hazelnut meal in a medium bowl. Sprinkle with the vanilla and then use your fingertips to rub the butter through the dry ingredients until it starts to come together and forms a dough. Continue the recipe from Step 3.
    • These shortbread will keep in an airtight container at room temperature for up to 1 week.

    This recipe is from Anneka's SBS Food online column, Bakeproof: Cookies in a hurryCLICK HERE for more Bakeproof recipes.

    Photography by Alan Benson.