The Bonne Maman chocolate spread shortcake biscuits have to be my favourite recipe. Perfect to make for a gift or bake with your kids for a treat, these thumbprint shortcakes taste delicious! You can get creative with the shortcakes too, turn them into a heart shape for valentines day for your loved one or an egg shape at Easter. They are perfect as a gift for food lovers. Present them by stacking them together and tying with a ribbon. Package the shortcakes with a jar of Bonne Maman Hazelnut Chocolate Spread and they make such a beautiful gift any time of year.
We made a batch up for Mother’s Day. My son loved making these and they are super easy too. The best bit is they taste delicious, the Hazlenut chocolate spread sets off the texture of the shortcake perfectly. I have the recipe for the chocolate spread shortcake biscuits below, enjoy!
I was gifted a jar of the Bonne Maman Hazlenut chocolate spread to try the recipe
Bonne Maman chocolate spread shortcake biscuits
Made with love
INGREDIENTS
- 225 g unsalted Butter
- 150 g granulated sugar
- 1 egg
- 2 tbsp vanilla extract
- 270 g plain flour
- 1/4 tsp Sodium Bicarbonate (Baking Soda)
- Squeeze of lemon
- 250 g Bonne Maman Hazelnut Chocolate Spread
INSTRUCTIONS
- Heat the oven to 180°C, 160°C fan, gas 4. Line two baking sheets with baking paper.
- In a large bowl cream together the butter and sugar until pale and fluffy then beat in the egg and cinnamon or vanilla.
- Add the flour and baking powder and stir together until the mixture forms a soft dough. Cover and chill for 30 minutes.
- Roll out the dough, depending on the size of biscuit you would like. Cut out the shapes with your favourite cookie cutter. Place them evenly on the baking sheets and press down into the centre with your thumb or a teaspoon to make a small hollow. Alternatively roll into dough balls and add your thimbprint.
- Bake for 7-10 minutes depending on size. Leave for a few minutes on the baking sheets to firm up then lift onto a wire rack to cool.
- Spoon a generous amount of Hazelnut Chocolate Spread into the centre of each biscuit before serving. Best eaten within one day or freeze cooked shortcakes and use as needed.
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Let me know in the comments below your favourite recipe to make with the kids or for a gift on Mother’s Day?
