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.
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 200 Grams hazelnuts, toasted and skinned
- 60 Grams La Perruche Sugar Cubes or equivalent BUY
- 30 Grams icing sugar
- Pinches Pink Salt Flakes BUY
- 1 lemon, zest
- 90 Grams flour
- 1 Teaspoon Vanilla Bean Paste (Heilala) BUY
- 90 Grams Cobram Estate Extra Virgin Olive Oil EVOO BUY
- Approx 50 Grams Chocolate and additional EVOO, melted until liquid BUY
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.
Flick with melted chocolate and allow to set.
Cut and serve.