Toffee Hazelnut Shortbread

A delightfully crumbly shortbread, generously folded with rich toffee chunks, finely chopped hazelnuts, and smooth milk chocolate, offering a perfect blend of textures and flavors in every bite.

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Ingredients

• 250 g butter

• 100 g sugar

• 50 g brown sugar

• vanilla

• 325 g flour

• 1/2 tsp salt

• 100 g hazelnuts, chopped

• 100 g toffee, chopped

• 50 g milk chocolate, chopped

• sugar, for rolling

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Method

• Beat the butter, both sugars, and vanilla until light and fluffy.

• Add the flour and salt, followed by the chocolate, toffee, and hazelnuts.

• Place the dough on a large piece of plastic wrap. Fold the plastic over so that it covers the dough. Using your hands, form the dough into a contact log shape.

• Chill until totally firm, about 2 hours.

• Preheat the oven to 180°C/350°F. Line a baking sheet with baking paper.

• Roll the log in the sugar.

• Using a knife, carefully slice the log into 18-20 slices.

• Bake until the edges are just beginning to brown, 12 to 15 minutes.

• Note: The dough can be made ahead and stored up to a month in the freezer.