Chocolate, hazelnut & coriander shortbread
Since I changed the name of this blog I’ve been thinking about how it’s maybe a bit strange that there aren’t actually that many recipes on here that use coriander. It’s my name so I feel a little bit like it should be my trademark.
I wanted to do something a bit different so I thought I would try pairing coriander seeds with dark chocolate. It might not be the first thing that you think of putting together but it actually goes really well. Throw in some crunchy hazelnuts and wrap the whole lot up in buttery shortbread and you’re onto a winner.
I baked a batch of these at lunchtime on Saturday. By 3.30pm 70% of them had been devoured. By bedtime they were all gone. Admittedly my brother may have been involved with the consumption but I’d still mark that down as a highly successful recipe.
115g butter, room temperature
120g plain flour
pinch of salt
1/2 tbsp coriander seeds
50g blanched hazelnuts, roughly chopped
50g dark chocolate, roughly chopped
Toast the coriander seeds for 1 minute in a dry pan before coarsely grinding them in a pestle and mortar. Set aside.
Beat the butter, salt and sugar together, until they are quite soft and fluffy. Combine the flour, cornflour, semolina and coriander so that they are well mixed and then add them to the butter. Stir the dry ingredients into the butter mixture to give you a soft dough. Mix the chocolate and hazelnuts through the dough and then bring everything together. Shape the dough into a long sausage and wrap it in some clingfilm, pop it in the fridge to chill for about an hour.
Pre-heat your oven to 150°c and lightly grease a baking tray or line it with a silicone mat. (If you own something as frivolous as a macaron tin then this does a really good job of keeping the shape of the biscuits as they bake. And before you ask – I own two of these, and I don’t even really like macarons!)
Once the dough has chilled, unwrap it and use a sharp knife to cut it into 24 discs, slightly less than 1cm thick. Place them on the prepared tray, spaced a little apart to allow for spreading. Bake the biscuits for 20-25 minutes, until they are just starting to turn golden. Leave them to cool on the tray for a few minutes before transferring them to a wire rack to cool completely and become crisp. Then you might want to think about fitting a padlock to your biscuit tin.
I’ve also added this post to the May 2018 #BakingCrumbs linky with joskitchenlarder.com.