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.
Hazelnut Shortbread Cookies
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
Ingredients
For the Cookies:
130g unsalted butter, softened
½ cup (75g) coconut sugar
1 tsp (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
Method
Preheat the oven to 180ºC and line two large baking trays with baking paper.
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.
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).
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.
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.
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.
Serving and storing leftovers: Store in an airtight container in the fridge for up to 7 days or freeze for up to 4 months.
Tips:
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