EVOO and HAZELNUT SHORTBREAD
EVOO and Hazelnut Shortbread
Well it wouldn’t be Christmas right? Seriously, what is the festive season without a piece of crumbly, buttery, (scratch that!) melt in the mouth, rich shortbread? Add chocolate and well…I’m there! (Was there ever any doubt about that point?) Using EVOO instead of butter, this version is not strictly shortbread but has that same rich ‘short’ texture that is a result of no eggs and a decent amount of fat content. (Indeed, what is Christmas without a decent amount of fat content??) The hazelnuts make it so fragrant and delicious that I think you will agree that this recipe will make next years Twelve Recipes of Christmas.
NEED:
200g hazelnuts, toasted and skinned
60g La Perruche sugar cubes or equivalent
30g icing sugar
Pinch sea salt
Zest 1 lemon
90g flour
1 tsp Heilala vanilla bean paste
90g Fini EVOO
Approx 50g chocolate and additional EVOO, melted until liquid
DO:
Preheat oven to 180ºC and line a 20cm square baking tin with paper that comes up over the sides for easy removal.
Place nuts, sugars, salt, and zest into Thermomix bowl and mill 10 sec/speed 10.
Add remaining ingredients except chocolate and blend 10 sec/speed 5-6.
Press into prepared tin and bake 20-25 minutes until golden and fragrant. Reduce oven temperature to 160ºC and bake further 5 minutes.
Cool completely.
Flick with melted chocolate and allow to set. Cut and serve.
