As I mentioned in my Christmas Fruit Loaf post, I spent this Christmas with my boyfriend’s family and it was wonderful. One of the best things was the sheer amount of thought and effort my boyfriend’s mum had gone to to ensure that there was always a dairy free sweet treat for me around the house.
One of the many bakes she made were these delicious Hazelnut Shortbreads. Light and melt in the mouth (like all shortbreads should be) with small pieces of chopped roasted hazelnuts throughout, they were just perfection. These are required to be eaten sitting down, with your full attention, with a cup of tea or coffee on the side. No cheating allowed – these are not your average biscuits!
As well as chopped roasted hazelnuts there is also a small amount of hazelnut syrup. I have used Monin Hazelnut coffee syrup which works perfectly and ensures an extra hit of hazelnut flavour – you can find these types of coffee syrups in the coffee aisle (who would have thought such a logical place!) in most big supermarkets.
The only tiny addition I have made to the recipe from my boyfriend’s mum is to introduce a small amount of cornflour, which according to the Scottish inventors of shortbreads is used to ensure melt in the mouth perfection. Although, as my boyfriend’s mum proved, it is possible to get this effect without using it, if your touch is not super light it helps the biscuit be a little more forgiving and still give you the most melt in the mouth shortbread as possible.