Chocolate Nut Corners

Chocolate Nut Corners are buttery biscuits topped with a sweet nut layer and finished with a chocolate-dipped edge. They offer a pleasing mix of soft base, crunchy topping, and smooth chocolate. These treats are easy to prepare and perfect for sharing with family or friends.

Prep Time 25

Cook Time 25

Total Time 50

Servings Biscuits

Ingredients

Biscuit Base:

200 g plain flour
100 g unsalted butter softened
80 g caster sugar
1 medium egg free range
1 tsp vanilla extract
1 tsp baking powder
1 pinch salt

The Topping:

150 g unsalted butter
120 g light brown sugar
2 tbsp honey or golden syrup
200 g hazelnuts chopped, almonds or mixed nuts work well
1 tsp vanilla extract

Chocolate Coating:

200 g milk chocolate or dark

Instructions

Preheat your oven to 180°C (160°C fan). Line your baking tin with parchment.
In a bowl, cream the butter and sugar until light and smooth.
100 g unsalted butter, 80 g caster sugar
Add the egg and vanilla extract. Mix well.
1 medium egg, 1 tsp vanilla extract
Sift in the flour, baking powder and salt. Stir until a soft dough forms.
200 g plain flour, 1 tsp baking powder, 1 pinch salt
Press the dough evenly into the lined tin. Ensure the surface is level.
To make the topping, melt the butter in a saucepan over low heat.
150 g unsalted butter
Stir in the brown sugar and honey. Mix until smooth.
120 g light brown sugar, 2 tbsp honey
Add the chopped nuts and vanilla extract. Stir well to coat the nuts evenly.
200 g hazelnuts, 1 tsp vanilla extract
Spread the nut mixture over the base. Use a spatula to press it gently into place.
Bake for 25–30 minutes until golden brown. The topping should look set and slightly caramelised.
Remove from the oven and allow to cool slightly.
While still warm, cut into squares, then slice each square diagonally to form triangles.
Allow the biscuits to cool completely before adding the chocolate.
Melt the chocolate in a heatproof bowl over a pan of simmering water. Stir until smooth.
200 g milk chocolate
Dip one corner of each triangle into the melted chocolate.
Place on baking parchment and leave until the chocolate sets fully.

Equipment

mixing bowls
Wooden spoon or spatula
Baking tin (approx. 20cm x 30cm)
Baking parchment
Knife
Heatproof bowl
Saucepan (for melting chocolate)

Notes

Notes and Tips:

Use roasted nuts for a deeper flavour.

Do not overbake, as the base can become too firm.

Cut while warm to prevent cracking later.

Store in an airtight container for up to 5 days.

These biscuits freeze well without the chocolate coating. Add the chocolate after thawing for best results.

Nutrition