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Chocolate Shortbread Biscuits

Traditional Scottish shortbread from the 12th century. The "Short" comest from the high butter content which creates a 'short' crumbly texture.


l love shortbread and it has been extremely popular on my website so I decided to make some chocolate ones for a change.



They are perfect with a cuppa and would adorn any afternoon tea.


I have lots of flavours of shortbread on my blog from ginger, lemon, raspberry to apricot and almond to name a few!!



Start by lining two baking trays with baking parchment.



In a stand mixer cream the butter and sugar until light and fluffy.



Add the flour, cocoa powder and cornflour gradually to the butter mixture until it comes together as a soft dough.



On a floured surface roll the dough out to ½cm thickness and cut out the biscuits with a 8cm square fluted cutter.



Place the biscuits onto the prepared trays and

then chill in the fridge for at least 30 minutes.



Preheat oven to 180°C (160°C fan). Bake for 20 minutes.


Remove from oven and sprinkle with some extra caster sugar. Leave to cool for 10 minutes on the trays then transfer to a wire cooling rack.





Chocolate Shortbread Biscuits


Sarah's servings: 14

Sarah's skill: Easy

Baking time: 20 minutes


INGREDIENTS


200g unsalted butter, softened

100g caster sugar

1 tsp vanilla bean paste

175g plain flour

25g cocoa powder

100g cornflour


Extra Caster Sugar for decoration.


METHOD

  1. Line two baking trays with baking parchment.

  2. In a stand mixer cream the butter and sugar until light and fluffy.

  3. Add the flour, cocoa powder and cornflour gradually to the butter mixture until it comes together as a soft dough.

  4. On a floured surface roll the dough out to ½cm thickness and cut out the biscuits with a 8cm square fluted cutter.

  5. Place the biscuits onto the prepared trays and

    then chill in the fridge for at least 30 minutes.

  6. Preheat oven to 180°C (160°C fan).

  7. Bake for 20 minutes.

  8. Remove from oven and sprinkle with some extra caster sugar.

  9. Leave to cool for 10 minutes on the trays then transfer to a wire cooling rack.


EQUIPMENT USED






SARAH’S EXTRA SLICE


Any shaped cutter can be used but I chose a fluted 8cm cutter.


The shortbread freezes well for up to 3 months.


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