AN ORIGINAL RECIPE BY L’École Gourmet Valrhona
Makes 30 pieces


Shortbread Biscuits:
160 g butter
70 g Muscovado sugar
50 g whole milk
80 g 50% Almond & Hazelnut Praliné
220 g whole wheat flour



Shortbread Biscuits::

  • Mix the creamed butter and muscovado sugar.
  • Keep mixing until they are totally blanched.
  • Warm up the milk and vigorously mix with the 50% Almond & Hazelnut Praliné.
  • Incorporate this mixture into the blanched butter and add in the sifted flour.
  • On a baking sheet lined with greaseproof paper, use a piping bag with a fluted nozzle to pipe out swirls of shortbread mix.
  • Bake in a fan-assisted oven at 160°C for 17 minutes.
  • If using pastry cutters, spread the dough to a depth of approx. 12mm between 2 sheets of greaseproof paper.
  • Freeze for half an hour.
  • Remove the greaseproof paper and cut the dough into the desired shapes using different cutters.
  • Place the shortbread on a baking tray lined with greaseproof paper.
  • Bake in a fan-assisted oven at 160°C for 17 minutes.

Chef’s tips:

  • Choose Christmas-themed cutters (such as stars, Christmas trees, snowflakes and so on). The shortbread biscuits can be kept in a metal container for about 10 days.
  • Whole wheat flour is a healthier option as it has a lower glycemic index. However, you can also use the same quantities of pastry flour or plain flour.