Hazelnut & Dark Chocolate Shortbreads
For about 24 cookies
- 1 cup vegan margarine
- 3/4 cup white sugar
- 2 teaspoons of vanilla extract
- 1/4 teaspoon of salt
- 2 cups all-purpose flour
- 2 tablespoons of cold water
- 1 jar (220g) of hazelnut & dark chocolate spread
In a bowl, whip the margarine with a whisk or a hand blender to soften it slightly without heating it up. Add the sugar, vanilla extract and salt then cream for 2 minutes. Stir in the flour then add the cold water. The dough should be very firm, that's the result we are looking for.
On the counter, place a large rectangle of plastic wrap or parchment paper about 16 inches wide. Place the dough on top of it and then form a square about 1 inch thick. Wrap tightly in plastic wrap. Leave to rest in the refrigerator for at least 4 hours.
- Preheat the oven to 350F.
- Line 2 trays with parchment paper. Reserve.
Generously flour your work surface. Place the unwrapped dough on the flour, add some more flour on top of the dough and roll out the dough using a rolling pin to a thickness of about 6-7 millimeters. Form circles about 1.5 inches wide with a cookie cutter. Gradually place on the tray lined with parchment paper. You can place 12 cookies per baking sheet. Form another ball with the leftover dough and start again to make more cookies.
Bake one baking tray at a time for about 20 minutes. Let the cookies cool completely on the baking sheet.
Fill a piping bag (or a Ziploc style bag with one corner cut) with the hazelnut & dark chocolate spread. Place about 2 teaspoons of the spread on the inside of 12 cookies then cover them with a second cookie.
Product we use in this recipe