Description
Crumbly shortbread with hazelnuts and spicy combination of flavors of chocolate, honey and mustard.
Ingredients
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Flour
250 g
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Cocoa powder
2 Tbsp
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Mustard
1 tsp
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Hazelnuts
130 g
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Butter
200 g
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Sugar
50 g
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Honey
4 Tbsp
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Chicken egg
1 piece
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Salt
1 g
Cooking
Sift the flour, cocoa, mustard and salt.
Hazelnuts to roast, peel, grind in a mortar and add to flour mixture. A handful of nuts to leave for decoration.
Beat softened butter with egg, sugar and liquid honey.
Sugar is preferable to use brown. I have the sugar "Universal" TM "Mistral". It will give additional piquancy to the rich taste of these biscuits.
Combine the two mixtures and knead the sticky dough. The dough roll into a ball, wrap in cling film and chill in the fridge for at least 30 minutes.
Chilled dough is divided into 2 parts, roll into sausages with a diameter of about 3 cm, cut into washers of thickness 1 cm.
Cookies spread on a baking sheet, press each cookie in a half of a whole hazelnut. Bake at 180 degrees for 15-20 minutes. The cookies store in a tightly closed container.
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