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Chocolate shortbread nests
30 m active | 2 h total
Nutrition facts per serving:
  • Energy in kcal about 105
  • Fat about 6g
  • Carbohydrates about 12g
  • Protein about 1g
This is needed
This is needed for 30 piece
  • 1 organic lemon, use only ½ of grated zest
  • 1 egg whites
  • 2 tbsp cocoa powder
  • 175 g butter, cold, cut into pieces
  • 75 g icing sugar
  • 250 g white flour
  • 1 pinch salt
  • 0.25 tsp vanilla paste
Fill the nests
  • 150 g red currant jelly, stirred until smooth
  • 30 sugar pearl
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And that's how it's done
And that's 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.