Classic Shortbread Cookies

These shortbread style cookies are deliciously buttery with a nutty crunch from the hazelnuts. Best eaten fresh they will keep for a few days in an airtight tin - that's if they last that long!
I always use a dark 70% chocolate with Lindt being my personal favourite, as I like how it maintains its chocolate bite when baked - milk chocolate will undoubtedly melt. 

Served with a strong coffee they are just the back to school treat you need! 

Ingredients:

250g butter
120g caster or soft brown sugar
300g plain flour
1 tsp baking powder
1/2 tsp vanilla extract
1 small free range egg
80g good quality dark chocolate - I love to vary this from sea salt to orange or even a chilli for a kick, use whatever you have!
70g roasted chopped hazelnuts or almonds - optional

Method:

• Preheat oven to 180°C
• Cream butter and sugar together using a wooden spoon or for speed an electric mixer - until pale and fluffy.
• Add the egg and mix in.
• Roughly chop the chocolate into chunks and the nuts into pieces.
• Add to the butter mixture and mix well.
• Sieve flour and baking powder together and add half to the butter mixture.
• Mix in well using a wooden spoon or spatula, you could use the mixer but I find it can toughen the cookies as you overwork the flour.
• Add in the remaining flour and the get rollin!
• Lightly flour your hands and take generous dessertspoonfuls of the mixture and roll into balls. 
• I sometimes pop the mixture in the fridge for 30 min before doing this as it helps to stiffen it up and the rolling isn't as messy. 
• Place the balls onto a baking tray. Space apart as they do spread slightly and lightly press down using a fork - this isn't essential but it does give a nice finished look to the cookies. 
• Bake for 20-25 mints until pale golden and set. They should be firm with a golden base.
• Let sit on baking tray for a few mins before removing using a palette knife. 
• Allow to cool completely on a wire tray if you can manage it! Store in an airtight container.

- pictured below are hazelnut praline cookies - I sprinkled some leftover hazelnut praline over each one before baking for an added caramel crunch - fab! 

Enjoy!!