Hazelnut Shortbread Cookies – with Choc Ganache Filling
These naturally sweetened hazelnut shortbread cookies are an absolute favourite for any occasion! With a simple, egg-free dough made from wholemeal spelt flour and hazelnut meal, you can easily swap in your favourite nut flour or any flour of choice. Plus, the chocolate ganache – just 2 ingredients (coconut cream + dark chocolate)—takes these to the next level! They’re perfect for the holidays but can also be enjoyed all year round. Make a big batch, freeze them for up to 4 months, and have a healthy, delicious treat ready to go anytime.
DIETARY: VEG, EF
ALLERGENS: Wheat, Dairy, Nuts
AGE GROUP: 12 months +
SERVES: 32
PREP: 1 hour 15 mins
COOK: 30 mins
EQUIPMENT: High-speed food processor
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Ingredients
Batch Cook
Multiply the recipe to prep extras for the week.| 130g unsalted butter, softened | |
| ½ cup (75g) coconut sugar | |
| 1tsp (5ml) vanilla extract or powder | |
| 1 ½ cups (200g) wholemeal spelt flour | |
| ⅔ cup (100g) hazelnut meal | |
| Pinch of sea salt |
For the Chocolate Ganache:
| 100g dark chocolate (>70%), chopped | |
| ⅓ cup (100g) coconut cream |
Directions
1.
Preheat the oven to 180ºC and line two large baking trays with baking paper.
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2.
To make the dough, mix the softened butter, coconut sugar, and vanilla in a large bowl until combined. Stir in the spelt flour, hazelnut meal, and sea salt until the dough begins to come together. Knead gently by hand until smooth.
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3.
Roll the dough between two sheets of baking paper to about 5mm thickness. Use a 2-inch (4cm) round or fluted cookie cutter to cut out shapes. Re-roll scraps until all dough is used, yielding about 64 cookies (32 sandwich pairs).
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4.
Transfer cookies to the prepared trays, spacing them slightly apart. Bake for 12-14 mins until light golden brown. Cool on the tray for 5 mins, then transfer to a wire rack to cool completely.
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5.
To prepare the ganache, heat the cream in a saucepan until it just begins to boil, then add the chocolate. Let sit for 2-3 mins before stirring until smooth and glossy. Allow to harden in the fridge for 30 mins.
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6.
Assemble the Cookie Sandwiches:
Once the cookies are cool, spread or pipe a layer/blob of ganache on the underside of one cookie and sandwich it with another. Repeat for all cookies.
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Notes
Serving and storing leftovers: Store in an airtight container in the fridge for up to 7 days or freeze for up to 4 months.
Allergies: For a dairy-free version: Swap butter with coconut oil. For a gluten-free version: Swap wholemeal spelt flour with a gluten-free flour blend.
Easy Swaps: Swap wholemeal spelt flour for wholemeal flour. Swap hazelnut meal for almond meal or seed meal
