Manon's Hazelnut Cornish Shortbread
Manon created this dish for Great British Bake Off ™ Season 9. Circles of buttery Cornish shortbread with ground toasted hazelnut worked into the dough, rimmed with tempered dark chocolate and finely chopped hazelnuts. Served as her Week 1 Signature in Biscuit Week, the bake earned her the first Star Baker apron of the series, with Paul Hollywood praising the biscuits as extremely neat, very buttery, and a fantastic biscuit. Baker’s Notes Why cornflour matters The single most important distinction between supermarket-style shortbread and the proper Cornish / Scottish article is the cornflour. Replacing 20% of the plain flour with cornflour reduces the total protein in the dough and prevents gluten development, which is what gives shortbread its characteristic short, crumbly, almost sandy snap - the snap Prue audibly demonstrated on air. Some regional recipes use rice flour for the same purpose; cornflour is more readily available and gives a slightly finer crumb. On identical 24 The S…
- Time: 210 min
Source: Relaxed Recipes
Ingredients
- STEP 1. TOAST AND GRIND THE HAZELNUTS
- Preheat the oven to 160°C fan / 180°C / 350°F. Spread the 90 g blanched hazelnut
- STEP 2. CREAM THE BUTTER AND SUGAR
- In a stand mixer with the paddle attachment, cream the softened butter with the
- STEP 3. BUILD THE DOUGH
- Sift the plain flour and cornflour into a bowl and stir in the cooled ground haz
- STEP 4. ROLL, CUT, AND CHILL AGAIN
- Roll the chilled dough between two sheets of baking parchment to a thickness of
- STEP 5. BAKE
- Reduce the oven to 150°C fan / 170°C / 340°F. Bake the biscuits for 15–18 minute
- STEP 6. TEMPER THE DARK CHOCOLATE
- Place two-thirds of the dark chocolate in a heatproof bowl set over a pan of bar
- STEP 7. RIM THE BISCUITS
- Line the cooled biscuits up on a sheet of baking parchment. Pour the tempered ch
- STEP 8. SET AND SERVE
- Leave the biscuits to set at cool room temperature for 30–45 minutes. Avoid the