Chocolate Shortbread

This recipe is another great one for Christmas. It is really simple and so easy to make. I also found the dough very straight-forward to work with, it is easy to roll and transfers to the baking tray without any problems! It's also a lovely variation of regular shortbread, and is just as yummy!

Chocolate Shortbread

300g unsalted butter, softened
220g caster sugar (plus extra for dusting)
375g plain flour
55g cocoa powder
¼ tsp bicarb (baking) soda


Line baking trays with baking paper.

Sift flour, cocoa and bicarb into a medium bowl. Whisk until combined. Set aside.

Cream together butter and sugar with electric beaters until light and creamy. Slowly beat in flour mixture until combined, and a soft dough forms. Transfer dough to a flat surface (e.g. bench, pastry mat, chopping board) and knead a little until smooth (add some more flour if dough is too wet). Form dough into a ball, then cover with plastic wrap and refrigerate for 10-15 minutes.

Meanwhile, preheat oven to 180°C (350°F).

Transfer dough back to a clean flat surface, lightly dusted with flour. Taking about half of the dough, roll out to about a 1-1.5 cm thickness with a rolling pin. Cut out shapes from the dough using your favourite cookie cutters. Remove extra dough then transfer shapes to the baking trays using a plastic spatula/lifter. Repeat with remaining dough, taking the scraps and re-rolling.

Prick cookie shapes with a fork, then move the cookie-laden trays to the refrigerator to chill another 5-10 minutes.

Bake shortbread for about 20-25 minutes, or until the surface of the biscuits firm up a little (to touch).

Cool on trays until firm enough to transfer to wire racks to finish cooling.

Makes approx. 26 biscuits

Source: adapted from Taste, original recipe can be found here.

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