I love buttery shortbread, whether it's with a cup of tea or a delicious coffee. Sometimes less is more. Nevertheless, I was curious as to whether I could add a simple twist to my shortbread. And the result was this chocolate version.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Beat the butter and sugar in a bowl until the mixture becomes lighter in colour. Combine the flour, cocoa powder and salt, mix into the butter mixture and combine to form a soft dough. Roll out the dough into a rectangle (approx. 4 mm thick) between two sheets of baking paper, chill for approx. 30 mins.
Cut the dough into approx. 30 rectangles, score with a wooden skewer, sprinkle with cane sugar, press down gently. Place the rectangles on a baking tray lined with baking paper.
Approx. 10 mins. in the centre of an oven preheated to 180°C. Remove from the oven, slide the shortbread onto a cooling rack, leave to cool.
|Shelf life:||Store the shortbread in an airtight container for approx. 1 week.|
|Tip:||Instead of cutting the shortbread into rectangles, you can also cut it using your favourite cookie cutters.|
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