I don't know about you but I always need to have a little sweet something in the house, just ready for that little sugar hit in the evening. These chunky shortbread biscuits are perfect - crumbly, sweet and oh so easy to put together. This recipe will make about 16 biscuits and they will keep for up to 2 weeks in an airtight container - I use a large kilner jar as my cookie tin...it helps me keep track on how many are left!!
150g plain flour
75g icing sugar
200g unsalted butter, chilled & cut into cubes
50g milk chocolate, roughly chopped
50g whole hazelnuts, roughly chopped
Sieve the flours, salt & sugar into a large bowl, add the butter cubes and rub through using your fingers until it resembles breadcrumbs. Add the chocolate & hazelnut pieces and bring the mix together until it forms large clumps. This is a very "short" mix and so will not come together into one large ball. Place the large clumps into a freezer bag and chill for at least 30 minutes.
Preheat your oven to 180C/160C fan.
Line your trays with baking parchment. Lightly flour your rolling surface and roll out a small portion of your dough at a time to 1cm thickness. Cut out using a 3" diameter round cutter and gently place your circles onto the tray, with at least a 1cm gap between biscuits. Put the off cuts to one side and repeat using more fresh dough, until you only have off cuts remaining. Loosely combine these off cuts, chill for 10 minutes and repeat the process.
Once all your circles have been cut bake in the oven for 15-20 minutes. If you are using more than one tray at a time, swap shelves after 10 minutes to get an even bake. You want the biscuits to be very light golden brown. When cooked keep on the tray for 5 minutes to firm slightly, before moving to a wire rack to cool completely. Once cold, place in storage tin or mouth!