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Double Chocolate Hazelnut Streusel Shortbread Biscuits

A delicious, crumbly shortbread cookie developed by Zakiyah Syeda of Zakiyah Patisserie in the UK.

Yield: 1 dozen
Working Time: 45 minutes
This recipe contains: Gluten, Dairy


175g all-pupose flour 

30g cocoa powder 

3g baking Soda

2g salt 

150g butter 

120g light brown soft sugar 

50g caster sugar 

150g Guittard Maxi Milk Chocolate Chips 

150g whole roasted hazelnuts 

75g cacao nibs 

Maldon sea salt to sprinkle 


Preheat the oven to 170°C (345°F). Sift and mix together the flour, cocoa powder, baking soda and salt. Set aside. Cream the butter and both sugars until fluffy. Fold in the dries until nearly combined, it should still look crumbly and a bit unmixed to avoid over working the gluten. Then add the chocolate, hazelnuts and cacao nibs. Mix together until just incorporated. You want to mix as little as possible. Mold the dough into a log, with a diameter of 8 cm. Wrap in cling film and refrigerate overnight or for a minimum of 2 hours.  Cut 1.5 cm slices, weighing 60-70g each and place onto a baking tray. Bake in the oven for 12 minutes. Could go a little longer for a crunchier texture or a bit less for a chewier biscuit. Leave to cool before eating for optimum shortbread crunch.