Shortbread mug lid cookies - easy to make and everyone will love them at your next gathering or tea party!
- 250 grams (2 cups+1 tablespoon) all-purpose flour
- 90 grams (3.2 ounces) butter, cold and diced
- 85 grams (1/2 cup + ½ tablespoon) icing sugar (powdered sugar)
- 1 egg
- 1 teaspoon lemon zest
- a pinch of salt
- 40 grams (1/4 cup) hazelnuts
- 40 grams (1.4 ounces) dark chocolate
- Place the butter and flour in a food processor and pulse until you have a sandy mixture.
- Transfer to a large bowl, add the icing sugar, egg, lemon zest and salt.
- Mix the ingredients with your hands then turn the mixture onto a work surface and knead until you have a smooth dough.
- Wrap the dough with cling film and let it rest in the fridge for 30 minutes.
- Roll out the dough about ½ cm (0.19 inches) thick and use a round cookie cutter to make the lids.
- Roll the remaining dough into small logs, 6 cm (2.5 inches) long and curve them. These are the handles on top of the lids.
- Place the lids on a baking sheet lined with parchment paper and attach the handle in the middle of the cookie. Put a piece of rolled parchment paper underneath the handle and keep it there until the cookies are out of the oven.
- Chill the cookies for 30 minutes.
- Preheat the oven to 175 degrees C (347 degrees F).
- Bake the shortbread mug lid cookies for 15 minutes or until lightly golden, remove and place on a wire rack to cool.
- Don't switch off the oven as you have to toast the hazelnuts.
- Spread the hazelnuts in a single layer on a baking sheet and toast until the skins are mostly split and the nuts are light golden brown and fragrant (about 15 minutes).
- Remove from the oven and rub the hazelnuts until the loose skins come off.
- Let them cool completely and pulse in a food processor until chopped.
- Melt the chocolate in the microwave.
- With a small brush, spread the melted chocolate all around the side of the cookie then roll in the chop hazelnuts.
- Put the shortbread mug lid cookies on a wire rack to dry.