These shortbread biscuits are dipped in chocolate with chopped hazelnuts sprinkled on top. The biscuits are are soft and buttery with a slight crunch that comes from the chopped hazelnuts.

I love baking biscuits, especially around Christmas time. I particularly love shortbread biscuits, anything with chocolate and anything with nuts. This recipe is one of my favourites as it combines all three and in just the right ratios. I must admit, I’m totally obsessed with these chocolate dipped shortbread biscuits. They have the perfect flavour and make lovely Christmas gifts when boxed up.

These biscuits taste amazing and they are so easy to make. You can use milk or dark chocolate but I find a combination of the two creates the perfect balance. If you don’t eat nuts, you can still make the recipe and just leave them out. I’ve tried them without the nuts and they are just as good.

Ingredients for Chocolate Hazelnut Vanilla Shortbread Biscuits

Please find the full list of ingredients and quantities in the recipe card at the end of the post.

Flour – use plain or all-purpose flour.
Salt – just a little to balance the sweetness.
Bicarbonate soda – also known as baking soda.
Sugar – use caster sugar or any fine sugar for this recipe.
Butter – use unsalted butter which should be slightly soft.
Vanilla – use good quality vanilla extract or vanilla bean paste.
Chocolate – you can use milk or dark chocolate. I use a combination of both.
Hazelnuts – finely chopped. You can also use chopped pecans.

How to Make Chocolate Hazelnut Vanilla Shortbread Biscuits

1. Add the flour, salt and bicarbonate soda to a bowl and whisk them together and set aside. To a stand mixer bowl, add the sugar and butter then using a paddle attachment, cream them together until light and fluffy. You can also use a hand mixer for this step. Mix in the vanilla extract then add in the dry ingredients and continue to mix until a dough forms. Bring the dough together, wrap in clingfilm and place in the fridge for 25 minutes.

2. Preheat the oven to gas mark 4/350^oF/180^oC/160^oC fan then remove the dough from the fridge. Lightly, flour a clean surface then roll out the dough to around ½ cm in thickness. Using a 7cm cutter, cut as many circles as you can and using a spatula, place them on a non-stick baking sheet or a baking tray lined with parchment paper. Bring the scraps together until smooth then reroll and repeat the step until all the dough is used.

3. Bake the biscuits in the oven for 12 - 14 minutes or until the biscuits are lightly golden in colour. When you remove them from the oven, allow the biscuits to sit on the baking sheet for 15 minutes then transfer them to a cooling rack to completely cool.

4. Place the chocolate in a microwavable bowl and melt the chocolate at 20 second increments until mostly melted then remove and mix with a spoon to fully melt. Dip ⅓ of a biscuit into the chocolate or use a small spoon to spread the chocolate onto the biscuit. Allow any excess chocolate to drip off the biscuit then place the biscuit back on the cooling rack and sprinkle on some chopped nuts. Repeat the process with the remaining biscuits then allow the chocolate to set and enjoy.

Recipe Tips

It is fine to reroll the scraps for this recipe. The recipe makes around 16 biscuits when the scraps are rerolled.
I use a round cutter that measures 7cm or 2¾ inches.
Keep an eye on the biscuits when they are baking to avoid them burning. Though I recommend around 12 - 14 minutes, discrepancies in the thickness of the biscuits may cause the baking time to slightly vary.

Nutrition

Storage

You can store these shortbread biscuits at room temperature in an airtight container and they can last up to 5 days.

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Chocolate Hazelnut Vanilla Shortbread Biscuits

These shortbread biscuits are dipped in chocolate with chopped hazelnuts sprinkled on top. The biscuits are are soft and buttery with a slight crunch that comes from the chopped hazelnuts.

Prep Time10

Cook Time12

Total Time22

Yield: 16 servings

Calories: 167kcal

Ingredients

200g plain flour
½ teaspoon salt
½ teaspoon bicarbonate soda
90g caster sugar
145g unsalted butter slightly soft
1 teaspoon vanilla extract
125g chocolate milk chocolate, dark chocolate or a mixture of both
45g hazelnuts chopped

Instructions

Add the flour, salt and bicarbonate soda to a bowl and whisk them together and set aside. To a stand mixer bowl, add the sugar and butter then using a paddle attachment, cream them together until light and fluffy. You can also use a hand mixer for this step. Mix in the vanilla extract then add in the dry ingredients and continue to mix until a dough forms. Bring the dough together, wrap in clingfilm and place in the fridge for 25 minutes.
Preheat the oven to gas mark 4/350^oF/180^oC/160^oC fan then remove the dough from the fridge. Lightly, flour a clean surface then roll out the dough to around ½ cm in thickness. Using a 7cm cutter, cut as many circles as you can and using a spatula, place them on a non-stick baking sheet or a baking tray lined with parchment paper. Bring the scraps together until smooth then reroll and repeat the step until all the dough is used.
Bake the biscuits in the oven for 12 - 14 minutes or until the biscuits are lightly golden in colour. When you remove them from the oven, allow the biscuits to sit on the baking sheet for 15 minutes then transfer them to a cooling rack to completely cool.
Place the chocolate in a microwavable bowl and melt the chocolate at 20 second increments until mostly melted then remove and mix with a spoon to fully melt. Dip ⅓ of a biscuit into the chocolate or use a small spoon to spread the chocolate onto the biscuit. Allow any excess chocolate to drip off the biscuit then place the biscuit back on the cooling rack and sprinkle on some chopped nuts. Repeat the process with the remaining biscuits then allow the chocolate to set and enjoy.