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Morgenster Lourens River Valley
Nu Series 1
Extra Virgin Olive Oil
Lemon Enhanced Extra Virgin Olive Oil
White Truffle Enhanced Extra Virgin Olive Oil
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Dark Chocolate Dipped Hazelnut & Olive Oil Shortbread Cookies
What you will need:
3 cups all purpose flour
1 cup confectioners (powdered) sugar (for a sweeter cookie use 1 1/4 cups)
1 teaspoon coarse kosher salt
1 cup hazelnuts, roughly chopped
1 cup + 1 tbsp
Morgenster Extra Virgin Olive Oil
8-10 oz good quality dark chocolate, roughly chopped
1/2 teaspoon fleur de sel (or coarse kosher salt)
How to prepare:
Preheat the oven to 350 degrees Fahrenheit.
Toast chopped hazelnuts on a parchment lined baking sheet for about 5 minutes, or until they smell nice and nutty and look slightly oily. Turn oven down to 325 degrees.
In a medium-sized mixing bowl, whisk together the flour, sugar, salt, and hazelnuts. Pour in 1 cup olive oil and stir until all of the dry mixture is incorporated. Brush a 9×13 baking pan with remaining olive oil, and use your fingers to press the dough down in an even layer. Prick the surface of the dough all over with a fork (try to create an even pattern). Bake until it is just beginning to turn slightly golden around the edges (keep a close eye on it), about 40 to 50 minutes.
Remove from oven and let the pan cool for 20 minutes. Then, using a very sharp knife, slice the shortbread into 6 rows of 6 rectangles. Let the cookies cool before using a small spatula to remove them from the pan. Resist the urge to remove them before they’re totally cooled, or they’ll crumble to bits.
Once cooled, remove from pan and transfer to a parchment lined sheet pan, cooling rack, or countertop. Using a double boiler, or 15 second bursts in the microwave, melt dark chocolate until smooth and shiny. Dip cooled cookies, one at a time, in chocolate. I thought it looked nicer to just dip half the cookie, but you can do what you like best. Before chocolate sets sprinkle each cookie with a few grains of fleur de sel or coarse kosher salt. Transfer back to parchment and let chocolate set completely before removing and serving. (I used the refrigerator to speed this up.)
P.O. Box 1616, Somerset West, 7129, South Africa
Map & Directions to Morgenster Wine & Olive Estate