Chocolate shortbread

Name: Chocolate shortbread
Prep time: 30 min
Total time: 70 min
Yield: 30
Ingredients: 150 g coarse cane sugar; 350 g light spelt flour; 2 tbsp coarse cane sugar; 1 tbsp cocoa powder; 250 g butter; ¼ tsp salt

Total: 1 hr 10 min. | Active: 30 min.

vegetarian

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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.

Claudia - stylingqueen

Ingredients

for 30 pieces

Shortbread dough
250 g	butter, soft
150 g	coarse cane sugar
350 g	light spelt flour
1 tbsp	cocoa powder
¼ tsp	salt

Shortbread
2 tbsp	coarse cane sugar

How it's done

Shortbread dough

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.

Shortbread

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.

To bake

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.

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