Salted Chocolate Shortbread
Servings Makes 24
Prep time
20 minsCook time
15 minsInactive time
1 hrTotal time
1 H & 35 MIngredients
Method
- Sift together flour, cocoa powder and baking powder and set aside.
- Using a stand mixer with the paddle attachment, add butter and icing sugar to bowl and blend on medium speed for about 2 minutes, until pale and smooth.
- Reduce speed to low then slowly add sifted dry ingredients and mix until thoroughly integrated. Slowly add chocolate, vanilla and salt and mix until combined.
- Halve dough then roll each piece in a log about 2½cm in diameter. Wrap dough logs in cling film and refrigerate for about 1 hour, until dough is firm.
- Preheat oven to 160°C. Line an oven tray with baking paper.
- Slice dough in 1cm rounds then spread out on prepared tray at least 2cm apart. Transfer tray to oven and bake for 7 minutes. Rotate tray and continue cooking for a further 7–10 minutes, depending on how soft you like your shortbread (see note below).
- Remove from oven and place shortbread on a wire rack to cool.
Simon says ...
The shortbread will firm up a little as it cool, so keep this in mind when cooking.