Grammy's Kitchen · Shortbread · Chocolate Hazelnut Shortbread Cookies
One of 67 shortbread recipes we measured
8 cooks on www.feastingathome.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 67.
| this recipe | typical | |
|---|---|---|
| fat | 93% | 86% |
| total sugar | 41% | 56% |
| salt | 1% | 1% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 225 g | 2 sticks (225 g) unsalted butter, softened |
| 100 g | 1/2 cup (100 g) sugar |
| 4 g | 1 teaspoon vanilla |
| 187 g | 1 1/2 cups (187 g) all-purpose flour |
| 56 g | 1/3 cup (56 g) rice flour ( or use more AP flour) |
| 30 g | 1/3 cup (30 g) cocoa powder |
| 1/2 cup hazelnuts, toasted and finely chopped- plus another 1/3 cup for coating the edges | |
| 2 g | 1/4-1/2 teaspoon salt (Himalayan is good here) |
Method: 5 steps, published by www.feastingathome.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made these for my girlfriend of 40 years last night. I used Valrhona cocoa and Valrhona dark chocolate for the drizzle. These are the most yummy cookies I have ever eaten. I had to get them into the tin and tape the postal box before I ate them all. :) ” — a cook, 5.0★
“I made a half batch of these for my birthday (12-13 cookies) and they were perfect. I only made the cookie part without the extra hazelnuts and chocolate and it was everything. Thank you for a wonderful birthday treat!!!” — a cook, 5.0★