Hazelnut and Chocolate Shortbread Recipe

If you love Ferrero Rochers, you must try this quick and simple Hazelnut and Chocolate Shortbread recipe!

Another week in lockdown, another bake. As much as I love getting handy and creative in the kitchen, I’m finding myself dreaming of quarantine-free days more and more, just eating out, socialising and having a little bit more freedom. Earlier this week I shared my top ten post-lockdown plans for when things start to relax a little, which is hopefully soon… Until then, however, let’s get that oven on.

So, this little number is beyond easy. The shortbread itself just needs three ingredients, add some chopped hazelnuts and bar of melted chocolate and you have yourself a gorgeous, crumbly biscuits reminiscent of the Ferrero Rocher favourite.


Makes 12 biscuits. For the shortbread:

  • 150g plain flavour
  • 100g butter, chilled and cubed
  • 50g caster sugar
  • 75g chopped hazelnuts
  • 1tsp of vanilla essence (optional)

(I always remember this recipe from school; 150, 100, 50)

For decorating:

  • 200g Galaxy chocolate, melted (or any milk chocolate)
  • 75g chopped hazelnuts


  1. Preheat your oven to 160 degrees or gas mark 3.
  2. Sift the flour into a large bowl and mix in the sugar. Add the cubed butter along with the vanilla essence (if using) into the bowl and using your hands, rub the mixture together until it resembles fine breadcrumbs.
  3. Add in your chopped hazelnuts and mix well. Then, with your hands, squeeze the mixture until it is forms a dough.
  4. Lightly flour a surface and roll out your dough until it’s approximately 1cm thick.
  5. Using a round biscuit cutter (or a pint glass), cut out 12 biscuits.
  6. Line a baking tray with greaseproof paper and then on with your biscuits.
  7. Bake for 15-20 minutes until lightly coloured. Once baked, leave to rest on the baking tray for a further 20 minutes.
  8. Once more or less cooled, break up your chocolate and melt using the microwave or a bain marie.
  9. Dip half of each biscuit into the melted chocolate and then straight into a bowl of chopped hazelnuts and pop back on a baking tray to completely cool.
  10. Once all of the biscuits are decorated you could even pop them into the fridge to speed up the cooling process.

Now, pop the kettle on and make a brew.

See, I told you that my shortbread recipe was easy, didn’t I? Enjoy!

Lots of love, LB x


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