Chocolate Shortbread

This recipe for Chocolate Shortbread is just delicious. With merely a few whizzes of the food processor you are ready to bake. The most simple chocolatey treat.

Course Biscuits

Cuisine Universal

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 363kcal

Author Apply To Face Blog

Ingredients

225 grams plain flour
50 grams cocoa powder
140 grams caster sugar
200 grams unsalted butter

Metric - U S Customary

Instructions

Preheat the oven to 180 C/ 350 F/ Gas Mark 4
Put all the dry ingredients in a food processor and whizz to combine. Add the butter and whizz again until it starts to come together into a chocolate dough. Alternatively without a food processor you can mix the dry ingredients together before rubbing the (cold) butter in with your fingers or paddle attachment on your food mixer, until breadcrumbs form and finally kneading it into a dough.
Empty out into an 8 " square ,or equivalent, lined loose bottomed tin and using a spoon gently press the dough evenly into the tin and smooth it off.
Bake in the oven for about 25 minutes or until firm to the touch.
Let the shortbread cool a little in the tin before marking out your slices. Wait until it is fully cool before moving to your serving plate and falling upon them.
Apply To Face.

Notes

You can make this recipe just as in the food processor in a free standing mixer using the paddle attachment or just in a mixing bowl. Simply use a wooden spoon to combine the ingredients. It is of course more time consuming than using the machines. Perhaps allow the butter to be softer and then chill the dough for 10 minutes before rolling out.
I do wholeheartedly recommend a little independent oven thermometer. Oven temperatures can vary greatly even when your oven says it is at an accurate temperature. They are not always to be trusted. I want to say like men but I won't.....
Watch the shortbread for the last five minutes in the oven to intervene if the top starts to burn. Turn the oven down a little or place a sheet of silver foil on top. If you use the silver foil you may need to bake for a little longer.
You are looking for a firm top to the shortbread.
The recipe is great for Chocolate Shortbread Cookies too.
If the dough becomes difficult to handle/sticky when making Cookies then place the dough in the fridge for 15 minutes.
Store the Chocolate Shortbread in an air tight container and it will last well for up to 2 weeks.
You can make this a gluten free recipe by using gluten free flour. However the texture may well be a little denser.

Nutrition