Shortbread is a great treat at the best of times however we’ve put a twist on the usual recipe and make them into small delectable cookies. Impossible to resist and simple to make. This Dark Chocolate Shortbread is a real treat!
30g Icing Sugar
30g Cocoa Powder
1tsp Vanilla Extract / Paste
100g NEILL’S® Plain Flour
90g Dark Chocolate Chips
Food Mixer (Recommended Bosch MUM46A1)
Pyrex Mixing Bowls
Heston Blumenthal Dual Platform Precision Scale
Don’t stick the oven on yet, as we need to make the dough and let it chill a little before we bake it.
Cream the butter and sugar together in the mixer.
Beat in the cocoa powder.
Beat in the vanilla extract / paste.
Remove from the mixer and stir in the flour ensuring well combined.
Mix through the chocolate chips.
Turn dough onto a work surface lightly dusted with a little cocoa powder (It is great to do this pate on a non stick baking mat or piece of parchment paper as it makes is a lot easier to tidy up after.
Shape into a log.
Wrap in parchment paper and refrigerate for 2hrs or overnight.
Preheat oven to 160c.
Remove from the fridge and using a sharp knife cut the log into 1/3 inch thick disks. If they squash down slightly when cutting just use your fingers to make them circular again.
Bake on a piece of parchment paper in the centre of the oven 12-15 mins until the edges are slightly crisp. They will firm up as they cool.
Makes around 12 cookies approximately.