CHOCOLATE AND SALTED PEANUTS SHORTBREAD COOKIES

Whether you love it or loathe it, the official day of all things heart-shaped, rosy and sugary sweet is on our doorstep.


If you guys need a hand for any last-minute Valentine's day treat, bake my super tasty and amazing shortbread and make this Valentine's day extra sweet as the month of February is right here and heartfelt fare romance is in the air.

Sink your teeth into these melt in your mouth and delectable Shortbread with silky chocolate layer topped with salty peanuts, a perfect combination of sweet and salty with a little crunch.


You may not miss cute and romantic cards or a romantic bouquet of red roses, the currency of love!

 These are perfect for Valentine's day treat or just gobble up whenever you have intense cravings for some delicious cookies or biscuits!

I baked a small batch of these yummy and satisfying cookies over the weekend for my family and we enjoyed it together.

I thought salted peanuts and chocolate would bring a little variation,  as my daughter always prefer her popcorns sweet and salty together.

While I was dipping the cookies in melted chocolate and sprinkling crushed salted peanuts, my mind suddenly drifted into Valentine's Day and this gave me the idea to use some dried rose petals and pistachio also as toppings.

These shortbread cookies are great as a gift too.

chocolate and salted peanut shortbread cookies

Baking, Snack

International

Yield: 10-12 cookies

Author: Hayley Dhanecha

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CHOCOLATE AND SALTED PEANUTS SHORTBREAD COOKIES

Treat someone special with this delicious dark chocolate dipped Salted Peanut Shortbread Cookies!

prep time: 1 hourcook time: 1 hourtotal time: 2 H

ingredients:

• 65g Icing Sugar
• 125 g plain flour
• 120g softened butter
• 65g cornflour -cornstarch
• 2 tbsp. smooth peanut butter
• 125 g dark chocolate
• 2-3 tbsp. salted peanuts lightly crushed
• 2 tbsp. pistachio lightly crushed
• 1 tsp. dried rose petals

instructions:

How to cook CHOCOLATE AND SALTED PEANUTS SHORTBREAD COOKIES

1. Mix all the shortbread ingredients ( flour, butter, sugar, cornflour and peanut butter) in a big bowl until the mixture comes together.
2. Knead lightly, cover with cling film and refrigerate for an hour.
3. Pre-heat the oven to 180C/355F or Gas Mark 4.
4. Knead briefly after removing it from the fridge.
5. Roll flat to about ½ " thickness cut the biscuits out.
6. Layout them on a non-stick baking mat or baking parchment.
7. Allow some space between them for expansion.
8. Bake until golden brown around edges, about 12-15 minutes.
9. Remove from the oven and allow to cool completely before decorating.
10. Once shortbreads are totally cooled melt the chocolate and dip half of the shortbread cookie into the melted chocolate and place back on the baking tray with parchment paper.
11. Sprinkle with the crushed salted peanuts or pistachio and rose petals onto the chocolate cover side immediately.
12. Repeat with all the remaining shortbreads and let the chocolate set for 20-30 minutes.
13. Enjoy on its own or with a cuppa.

NOTES:

You can use milk or white chocolate too. ( I have used dark)

Calories
291.16

Fat (grams)
17.19

Sat. Fat (grams)
9.07

Carbs (grams)
31.30

Fiber (grams)
1.80

Net carbs
29.50

Sugar (grams)
12.84

Protein (grams)
3.60

Sodium (milligrams)
112.31

Cholesterol (grams)
26.80

The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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