Floral Spelt Hazelnut Shortbread Cookies

These beautiful short breads will be the star of the table at your next morning tea. With only a few simple ingredients you are likely to already have on hand, you can easily whip these together in less than 30 minutes. The hazelnuts in this recipe match perfectly with the rich dark chocolate, providing a delicious flavour with every bite.

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ingredients:

1/4 cup coconut sugar
100g unsalted butter, softened
1 free range egg
1 cup spelt flour
Pinch of salt
1/4 cup toasted hazelnuts, chopped roughly
100g dark chocolate
Dried flowers, to decorate

method:

• Preheat oven to 180 degrees fan forced. Line a baking tray.

• Add the butter and coconut sugar to the mixing bowl of a stand mixer. Mix for 30 seconds until evenly combined - don’t not cream. Gently stir in the egg, flour and salt then add the hazelnuts and mix until just combined.

• Divide the dough into six balls (or 9-10 smaller). Place evenly apart on the baking tray.

• Bake for 12-14 minutes or until golden. Allow cookies to to completely cool down.

• Melt chocolate in a double boiler. Pick up each cookie and dip one edge into the chocolate before placing back on the tray.

• Sprinkle cookies with dried flowers and allow chocolate to harden. enjoy!
  
  NOTES:
  These shortbread cookies will last up to 5 days in an airtight container in the fridge or 3 months in the freezer.

notes:

These shortbread cookies will last up to 5 days in an airtight container in the fridge or 3 months in the freezer.method: