Chocolate shortbread nests


Total time: 2hr 15m
Preparation Time: 30m

Servings
For 30 piece


Nutritional Information

Contains 105 Kcal, 1g Protein, 12g Carbohydrates, 6g Fat


Ingredients

  • Shortbreads
  • 1 organic lemon, use only ½ of grated zest
  • 250 g white flour
  • 2 tbsp cocoa powder
  • 1 pinch salt
  • 175 g butter, cold, cut into pieces
  • 1 egg white
  • 75 g icing sugar
  • 0.25 tsp vanilla paste
  • Fill the nests
  • 150 g red currant jelly, stirred until smooth
  • 30 sugar pearl

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Instructions

  • Shortbreads

    Mix the flour, lemon zest, cocoa powder and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Beat the egg white, icing sugar and vanilla paste well, add and quickly combine to form a soft dough. Shape into a roll approx. 4 cm in diameter, cover and chill for approx. 1 hr.
  • Nests

    Divide the dough into approx. 30 portions, shape into balls, place on two baking trays lined with baking paper. Use the handle of a ladle to press a hollow into the balls.
  • Bake

    Bake each tray for approx. 15 mins. in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool a little, then leave to cool completely on a rack.
  • Fill the nests

    Spoon 1 tsp of jelly into each nest, top with 1 chocolate silver pearl, cover and chill for approx. 30 mins.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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