Shortbread, shortbread, shortbread…
The perfect combination of crunch and buttery creaminess.
Although your classic Scottish shortbread is always top on my list of favourites, sometimes you just crave some chocolate and this recipe makes it really easy to tic those two boxes.
What you’ll need:
- 1 cup & 1 tablespoon all purpose flour (150g)
- 1 teaspoon cocoa powder
- 75g sugar
- 1 pinch of salt
- 75g room temperature butter
- 1 egg
How to make it:
- In a bowl, mix dry ingredients with a wooden spoon (flour, cocoa powder, sugar and salt) until perfectly combined.
- Add butter in small pieces and mix to dry ingredients but pressing ingredients together in the palm of your hands. The result should be a sandy-looking mix.
- Add egg, mix it in and form the mix into a ball. Wrap it and let it set in your fridge for 30 minutes.
- Preheat your oven at 200C.
- Spread the dough on a floured surface until 1/2 cm thick. Using a cooking cutter, cut the dough and set the cookies on a baking pan lined with parchment paper.
- Bake for 8/10 minutes and let the cookies cool on a plate.
Tips:
- Serve with custard as a desert or with afternoon tea!