A delicious, crumbly shortbread cookie developed by Zakiyah Syeda of Zakiyah Patisserie in the UK.
1 dozen
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.
https://www.guittard.com/in-the-kitchen/recipe-print/double-chocolate-hazelnut-streusel-shortbread-biscuits