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+ servings
stack of biscuits

Chocolate Shortbread with Hazelnuts

Delicious shortbread make with chunks of chocolate and hazelnuts and cut by hand.
5 from 6 votes
Prep Time 15 mins
Cook Time 12 mins
Resting 30 mins
Total Time 57 mins
Course Dessert
Cuisine British
Servings 12
Calories 209 kcal


  • 100 g milk chocolate sweet chocolate
  • 50 g hazelnuts blanched
  • 115 g butter soft
  • 175 g flour plain/ all purpose
  • 55 g sugar granulated
  • 1 tablespoon milk if required


  • Rough chop the nuts and chocolate.
  • Cream the butter and sugar together until soft and pale.
  • Add the flour, chocolate and nuts. The dough should come together but add up to a tablespoon of milk if you need to.
  • Transfer the mixture to a large piece of clingfilm in a flatish shape.
  • Put the dough in the fridge for 30 minutes to rest.
  • Line 2 baking sheets with parchment paper or reusable silicon.
  • Unwrap the dough but leave on the cling film and cover with another piece.
  • Roll the dough out to about 1 cm thick.
  • Cut 12 pieces with a knife, about 10 cm square.
  • Place into an oven preheated to 180 C / 165 C Fan / 350 F/Gas Mark 4 for 10-12 minutes, or until lightly browned.
  • Let the chocolate shortbread rest on the baking tray for a few minutes then transfer to a cooling rack.


If your hazelnuts still have the brown skins on pour over boiling water, leave to cool for a few minutes and the skins will slip off. Dry them on paper towel before chopping. 


Calories: 209kcalCarbohydrates: 22gProtein: 3gFat: 13gSaturated Fat: 7gCholesterol: 21mgSodium: 71mgPotassium: 68mgFiber: 1gSugar: 9gVitamin A: 239IUVitamin C: 1mgCalcium: 13mgIron: 1mg
Keyword biscuits, chocolate, cookies, hazelnuts, shortbread
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