Chocolate shortbread is a fun variation on the more traditional plain shortbread recipes that originated in Scotland during the 12th century, and is very popular in France and the United Kingdom. While traditional Scottish shortbread is generally shaped into rectangular "fingers," chocolate shortbread often takes on a shape more reminiscent of slices of cake or pie. Some inventive pastry chefs have even used cookie moulds to create fun and unique shapes for this non-traditional shortbread.
Preheat the oven to 163 degrees C. Grease a warm baking tray with butter.
Place all ingredients in a large mixing bowl. Beat the ingredients until they become doughy, and lightly knead the dough.
Roll the dough into a 16-inch round shape on your baking tray. Do not press too hard with your rolling pin or you risk tearing the dough.
Using your fingers or the handle of a spoon, dent the edges of the dough to form a decorative edge all the way around.
Pierce the dough lightly with a fork all over, and mark the dough into 24 slices without cutting all the way through the dough.
Bake for 38-45 minutes, or until firm and golden brown on top. Allow 10 minutes to cool on a wire rack before cutting.
Using the finest ingredients available will greatly increase the quality of the shortbread. There are very few ingredients in shortbread, so each one really matters.
Tips and warnings
- Using the finest ingredients available will greatly increase the quality of the shortbread. There are very few ingredients in shortbread, so each one really matters.
Things you need
- 3 cups all-purpose flower
- 8 tbsp caster sugar
- 3/4 cup room-temperature butter
- 2 tbsp unsweetened premium cocoa
- 70.9gr. grated dark chocolate
- 1/8 tsp salt