These dark chocolate dipped shortbread biscuits topped with roasted hazelnuts are crumbly, buttery, crispy, and naturally sweetened with honey.
Flour a work surface and rolling pin and then roll the dough out to a 3.5mm thickness (about the thickness of a pound coin). Chomp out biscuits using a cutter and place them on a baking sheet lined with a silicone mat or non-stick paper. They do not have to be very far apart as these biscuits don’t spread much in the oven. Place the baking tray of biscuits in the fridge and chill for 15 minutes.
These biscuits will keep sealed in an airtight container at room temperature for up to 5 days. Do not store with any other baked goods or they will soften.