What defines a shortbread cookie?

Named shortbread due to its short, or crumbly, structure, which is a result of the high proportion of fat. The traditional recipe, developed in Scotland, consists of one part sugar, two parts butter, and three parts flour.

Why use rice flour in shortbread?

Rice flour gives the shortbread a sandy texture with a crisp delicate crunch.

How do you make perfect shortbread cookies?

Shortbread requires just a few ingredients- use good-quality butter and sugar. Rice flour gives a sandy texture and a pinch of salt balances the richness. Refrigerating the dough ensures the butter solidifies and keep the cookie perfectly dense and crisp.

What is the difference between cocoa powder and cacao powder?

Cocoa powder Dutch Process -is roasted at a high temperature and often treat with an alkali agent to make it less bitter. Natural Cocoa Powder - is roasted at high temperature but untreated and slightly bitter. Cacao powder is the purest form of chocolate (check the sources as some make the claim to be cacao but may not be). It is raw, uncooked, with a darker color and more bitter flavor profile. Highly nutrient-dense with antioxidants, flavonoids, magnesium, potassium, and iron. Cocoa powder and Cacao powder can be used interchangeably in recipes.

Chocolate Hazelnut Shortbread Cookies

Description

Richly flavored with melt-in-your-mouth yumminess, these Chocolate Hazelnut Shortbread Cookies have the perfect buttery crunch. Relish them as is or take them over the top with chocolate drizzle or chocolate dipped. Allow 1 ½ hours chilling time.

Ingredients

Units Scale

2 sticks (225 g) unsalted butter, softened
1/2 cup (100 g) sugar
1 teaspoon vanilla
1 1/2 cups (187 g) all-purpose flour
1/3 cup (56 g) rice flour ( or use more AP flour)
1/4 cup (30 g) cocoa powder
1/2 cup hazelnuts, toasted and finely chopped- plus another 1/3 cup for coating the edges
1/4–1/2 teaspoon salt (Himalayan is good here)

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Instructions

Cream together softened butter and sugar for about 2 minutes in a stand mixer (or by hand) until just smooth, not fluffy. Scrape down the sides.
Add vanilla. Mix another few seconds to incorporate. Add in all-purpose flour, rice flour, cocoa powder, hazelnuts and salt. Combine until dough forms.
Squish and roll the dough into a log (or two short logs is easier to work with) about 1 1/2 inches in diameter, refrigerate 1 hour.
Cut in 1/4 inch thick slices, chill on a baking sheet for 20-30 minutes.
Bake in a preheated oven at 325F for 20-25 minutes. Let cool on the pan for 5-10 minutes and transfer on to a cooling rack.

Notes

Optional Hazelnut Coating– coat the outside of the chilled cookie roll in chopped hazelnuts by spreading the the nuts in a pan or plate. Brush the cookie dough log with egg white or maple syrup, and press and roll in the nuts. You may need to roll a couple of times to evenly coat.

Optional (but highly recommended) Drizzle with melted dark chocolate– Or alternatively cover the bottom of the cookie with melted chocolate and let set on a silpat, slip into the fridge or freezer to harden faster.

Nutrition

Serving Size: 1 cookie
Calories: 78
Sugar: 4.4 g
Sodium: 13.4 mg
Fat: 2.4 g
Saturated Fat: 0.3 g
Carbohydrates: 13.1 g
Fiber: 0.9 g
Protein: 1.7 g
Cholesterol: 0 mg