Chocolate shortbread nests

Chocolate shortbread nests

Total: 2 hr | Active: 30 Min.
Nutritional value / piece: 105 kcal
, Fat: 6 g
, Carbohydrate: 12 g
, Protein: 1 g


30 pieces


The original recipe with guaranteed success is for 30 pieces. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.


250g white flour
1 organic lemon, use only ½ of grated zest
2tbsp cocoa powder
1pinch salt
175g butter, cold, cut into pieces
1 egg white
75g icing sugar
¼tsp vanilla paste

Fill the nests

150g red currant jelly, stirred until smooth
30 -*-
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How it's done


Mix the flour, lemon zest, cocoa powder and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Beat the egg white, icing sugar and vanilla paste well, add and quickly combine to form a soft dough. Shape into a roll approx. 4 cm in diameter, cover and chill for approx. 1 hr.


Divide the dough into approx. 30 portions, shape into balls, place on two baking trays lined with baking paper. Use the handle of a ladle to press a hollow into the balls.


Bake each tray for approx. 15 mins. in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool a little, then leave to cool completely on a rack.

Fill the nests

Spoon 1 tsp of jelly into each nest, top with 1 chocolate silver pearl, cover and chill for approx. 30 mins.

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