Ferrero Rocher-ish Shortbread Cookies
These shortbread cookies were a fun project I wanted to work on in time for the holidays. Ferrero Rocher is a classic holiday chocolate, and one that I love to eat! I wanted to make something that gave me the feeling of eating one, without actually putting them into the cookie itself. The addition of toasted cornflakes to the dough gave me the feeling of crunching into that crispy shell, and of course I had to load these up with lots of dark chocolate and toasted hazelnuts! These cookies freeze really well, so you can always have some on hand for a holiday get together!
Ingredients:
225g (1 cup) Unsalted Butter- Softened
2 tsp Vanilla Extract
110g (3/4 cup) Icing Sugar
270g (2 cups) All Purpose Flour
½ tsp Salt
¼ tsp Baking Powder
110g Semi-Sweet Chocolate- Chopped
80g Toasted Hazelnuts- Skins removed as much as possible!
20g Toasted Cornflakes
Instructions:
Pre-heat the oven to 350°F
Start by toasting the hazelnuts and cornflakes, arrange them on a baking sheet and bake for about 8-10 min, mixing them about halfway through for even toasty-ness (try and keep them as separate as possible on the sheet- or can also use two separate baking sheets) Let them cool completely!
Measure out the softened butter, icing sugar, and vanilla extract into the bowl of a mixer, fitted with a paddle attachment. Cream together, until light and fluffy
Scrape down the sides of the bowl and add the dry ingredients. Mix on low until everything is just combined
Chop up the chocolate, and hazelnuts into small pieces, and add to the bowl with the toasted cornflakes, mix this by hand with a spatula, so that the cornflakes down break up too much
Separate the dough into 3 even chunks and use parchment paper to roll into logs.
Place in the fridge for at least 2 hours, or keep frozen until ready to bake
Once ready to bake, slice the logs into 1 cm slices and arrange on a lined baking sheet
Bake at 350°F for about 12min, until the edges become slightly golden in colour
