Bake these chocolate dipped hazelnut shortbread treats for the holidays
Everyday Northwest sponsors at Market of Choice share their chocolate dipped hazelnut shortbread recipe – making the holidays simply delicious.
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Honey Rosemary Hazelnut Shortbread Recipe
Classic shortbread cookies offer warm, buttery delights. This recipe takes the goodness one step further with a unique blend of herbs and nuts in the dough. A cookie that can be both sweet and savory, both snack and dessert, these versatile honey rosemary hazelnut shortbreads are a hit every time.
#baking #shortbread #recipes
Get the Full Recipe:
Simple Butter Shortbread | Scottish Style | ショートブレッド
This shortbread recipe started off as me trying to recreate the popular Walkers shortbread, but after a some time I ended up changing it to suit my preferences and I hope you enjoy baking these too.
And as always, there are plenty of notes and tips in my blog post so do check it out for more details (link below) :)
There are some further notes on bake times and how to play around with the textures within the shortbread in the blog post.
Stay safe and take care of yourselves! Happy Holidays!
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Ingredients:
230g cake flour (8.5% protein)
40g corn starch
180g unsalted butter (82% butterfat min. see notes above), soft
20g full cream milk
80g caster sugar
4-6g fine sea salt (see notes above on salt)
2tsp vanilla extract
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Crucify by Johny Grimes Creative Commons — Attribution 3.0 Unported — CC BY 3.0 Free Download / Stream: Music promoted by Audio Library
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Need You by Hotham Creative Commons — Attribution 3.0 Unported — CC BY 3.0 Free Download / Stream: Music promoted by Audio Library
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#hazelnut #cookies #shortbread #baking #recipe
Ingredients:
39g unsalted butter, softened
1.5g fine salt
3g vanilla extract
38g white sugar
10g corn starch
9g milk powder (full fat)
55g hazelnut meal
50g ap flour
Egg wash: 1 whole egg beaten
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1.5cm thick, 3cm circle cutter
120C 45 mins
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Full recipe is on the blog too
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Nutella Tart Cookie Recipe:
Take or bake: Market of Choice’s Chocolate Hazelnut Shortbread Cookies
In this Everyday Northwest TV interview, Portland’s The CW Reporter Nicole DeCosta joins Market of Choice Bakery Sales Manager Christina Jessie and Julie Melcher, from Ken & June’s Hazelnuts, to make Chocolate Hazelnut Shortbread Cookies. Ken & June’s Hazelnuts is just one of many local food makers that benefit from Market of Choice’s Mojo program, which gives start-up businesses guidance, development support, targeted funding, distribution solutions and amplification at the store level and through social media. Watch the video to learn more about the Mojo program. Get the recipe to make these delicious shortbread cookies from
Ina's Shortbread Cookies | Food Network
Ina's shortbread cookie recipe is possibly the easiest you'll ever find.
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Get the recipe:
Shortbread Cookies
Recipe courtesy of Ina Garten
Total: 1 hr 15 min
Prep: 15 min
Inactive: 30 min
Cook: 30 min
Yield: 20 cookies
Level: Easy
Ingredients
3/4 pound unsalted butter, at room temperature
1 cup sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
6 to 7 ounces very good semisweet chocolate, finely chopped
Directions
Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
Drizzle 1/2 of each cookie with just enough chocolate to coat it.
2008, Ina Garten, All Rights Reserved
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