Happy New Year’s Eve everybody!! This recipe is actually taken from our team’s December 2011 newsletter…as I’m so late with the newsletter on the blog this month (sorry everyone, has been a super busy month!) I thought I’d just post the recipe from it instead.
This recipe is from our gorgeous Elise who also has a blog (http://happyhinksthermomix.blogspot.com/) … we have such a talented team!! Elise was very kind and made me some of her shortbreads for Christmas so I know first hand these are a fantastic treat for yourself or to give as presents.
Two Tone (Chocolate/Hazelnut) Christmas Shortbread
200 g butter
40 g hazelnut meal (make in TM – refer EDC)
100 g icing sugar (make in TM – refer EDC)
180 g plain flour
50 g rice flour (make in TM – refer EDC)
30 g cocoa powder
Preheat oven to 180o
Add butter and flours to sugar – mix together on Speed 6 for 10 seconds.
Remove shortbread mixture from TM bowl, divide in half and place half back in bowl. Place hazelnut meal and knead on interval speed for 20 seconds. Roll hazelnut dough out between 2 sheets of baking paper to form a 22 cm x 32 cm rectangle.
Place second half of the shortbread dough back into the bowl with cocoa powder and knead on interval speed for 20 seconds.
Roll out chocolate dough as you have done for hazelnut dough.
Place hazelnut dough on top of chocolate dough.
Roll dough up like Swiss roll, starting from long side. Wrap in baking paper. Refrigerate for 20 minutes.
Cut log into 8 mm thick rounds. Place onto trays. Refrigerate for 30 minutes.
Bake shortbread for 12 to 15 minutes or until golden and firm to the touch. Allow to cool on trays. Have a nibble on them yourself or give to someone who deserves a delicious Christmas treat!
Bake your shortbread on the upper shelf of your oven (too much bottom heat will cause the bottom to overcook before the top is done). The surface of the shortbread should be a toasty light brown when its baked.