It’s #NationalBiscuitDay – a day dedicated to the humble biscuit!
From classic custard creams and creamy chocolate bourbons to cookies, crackers and shortbread too, today’s the day we applaud biscuits of all forms.
To celebrate one of the tastiest days of the year, we’ve teamed up with Neff Kitchens to bring you a recipe we think you’ll go crumbs for, melt-in-the-mouth chocolate dipped shortbread.
Makes 12 biscuits
Allergens highlighted in bold
- 100g unsalted butter softened
- 40g golden caster sugar
- 100g plain flour
- 45g rice flour
- Pinch of salt
- 1 tbsp icing sugar
- 150g milk chocolate, broken into chunks
- 2 tbsps chopped roasted hazelnuts
Line two baking trays with baking parchment.
Using a stand mixer, mix the butter and sugar until pale and creamy. Add the rice flour, plain flour and salt, and mix again until just incorporated (don’t over-mix as it will make your cookies tough).
Form the dough into a ball and place it onto a lightly floured surface. Roll out to approx. ½ cm thick. As the dough is quite delicate, it will try to crumble in places – if this happens, push it back together. Chill for 20 minutes.
Using a round, 6 ½ cm diameter cookie cutter, cut circles out of the dough. Dip the cookie cutter in flour first to prevent it from sticking to the dough. You can re-roll the dough as necessary but try not to re-roll more than a few times as this will result in tough cookies. Place the cookies on the two prepared baking trays. You should get about 12 cookies.
Cover each of the trays with cling film and place in the fridge for at least 30 mins. The chilling time helps develop the shortbread’s flavour and will ensure a ‘sharper’ shape.
When you’re ready to bake, preheat the oven to CircoTherm® 170°C.
Take the shortbread out of the fridge and take off the clingfilm. Sift the icing sugar over the cookies and cook in the oven for 10-12 minutes or until the edges start to turn slightly golden.
Take out of the oven and leave to cool for 5 minutes, then remove from the tray with a palette knife and place on a cooling rack to cool completely.
Place the chocolate into a saucepan and place it on the hob on induction setting 2. Stir occasionally until the chocolate has melted.
Dip the shortbread cookies in the melted chocolate – so they are half covered – allowing excess chocolate to drip off before transferring to a wire rack. Repeat with the rest of the cookies.
Sprinkle on the chopped hazelnuts and serve.