Hazelnut Shortbread Cookie Sticks
These gluten free and egg free Hazelnut Shortbread Cookie Sticks are guaranteed to become your favourite. They’re perfectly buttery, with a melt-in-the-mouth texture and a wonderful crunch, thanks to the addition of toasted crushed hazelnuts to the cookie dough.
They’re incredibly easy to make and perfect for dipping into coffee, cocoa or hot chocolate.
They require a minimum decoration of dipping into melted milk chocolate. After all, milk chocolate and hazelnut is basically a match made in flavour heaven.
These shortbread cookie sticks are simply AMAZING – perfectly buttery and rich, with just the right balance between crisp and crumbly. And the hazelnut flavour is simply heavenly.
An option of adding mahleb gives the flavor an additional earthy touch.
INGREDIENTS:
Gluten free hazelnut shortbread:
100g granulated sugar
130g unsalted butter, softened
2tsp vanilla extract
240g gluten free pastry flour blend
50g cornflour
1/2 tsp ground cinnamon
optional add 1/4tsp of mahleb spice for a deeper flavor
½ tsp salt
120g toasted and finely chopped hazelnuts, divided*
Chocolate dip:
150g milk chocolate melted
INSTRUCTIONS
Gluten free hazelnut shortbread:
Pre-heat the oven to 180ºC.
Mix well the sugar, the softened butter and vanilla with a spatula until combined.
Sift in the gluten free flour blend, cornflour, cinnamon, mahleb (if using) and salt. Mix it all together until you get a fairly dry mixture.
Add 80-90g of the chopped hazelnuts and mix well until the cookie dough starts coming together.
Give it a thorough knead until it comes together in a smooth ball.
Roll out the cookie dough between two sheets of parchment/baking paper into a rough rectangle about 1cm thick.
Use a sharp knife to cut it into desired thickness cookie sticks.
Carefully transfer the cookie sticks onto the lined baking sheet.
Bake at 180ºC for about 15-18 minutes or until they’re light golden all over with only slightly darker, golden brown ends.
Allow to cool on the baking sheet for about 10 minutes, then transfer them to a wire cooling rack to cool completely.
Chocolate dip:
Melt the chocolate chips in periods of about 20 sec, whisking well after each time.
Transfer the melted chocolate into a narrow glass or other narrow container that will give you a deep layer of chocolate.
Dip the cookie sticks into the melted chocolate. After dipping, gently shake them to help any excess chocolate to drip away, then transfer the chocolate-dipped cookie sticks onto a lined baking sheet.
Decorate them with crushed hazelnuts.
Refrigerate to set well. Enjoy! ❤️❤️❤️
Let us know how it goes for you and stay tuned for our weekly inspiration drop.
Storage:
The gluten free hazelnut shortbread cookie sticks keep well in a closed air-tight container in a cool dry place for about 1-2 weeks.
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