Chocolate shortbread
Indulge in the rich, buttery goodness of homemade Chocolate Shortbread. This easy recipe combines 1 cup of creamy butter, 1/2 cup of sugar, and a mix of all-purpose and white rice flours for a perfect crumbly texture. Enhanced with 2 tablespoons of a special spice mix and 1/2 cup of dry cocoa powder, these shortbread cookies offer a delightful twist on a classic treat. Perfect for serving with tea, coffee, or as a scrumptious dessert!
- 10 Mar 2025
- Cook time 30 min
- Prep time 30 min
- 18 Servings
- 6 Ingredients
Chocolate shortbread is a delectable treat that perfectly combines the rich taste of cocoa with the buttery, melt-in-your-mouth texture of traditional shortbread. This recipe offers a delightful twist on a classic, making it an ideal choice for chocolate lovers looking to indulge in a simple yet delicious dessert.
Ingredients:
Instructions:
- Preheat your oven to 325°F (165°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. You can use an electric mixer on medium speed for about 2-3 minutes.
- In a separate bowl, whisk together the all-purpose flour, white rice flour, spice mix, and dry cocoa powder until well combined.
- Gradually add the dry ingredient mixture to the creamed butter and sugar, mixing until the dough starts to come together. If using an electric mixer, use it at low speed.
- Turn the dough out onto a lightly floured surface and gently knead it until it's smooth and uniform. Be careful not to overwork the dough.
- Form the dough into a disk and wrap it in plastic wrap.
- Chill in the refrigerator for about 30 minutes to firm up.
- After chilling, remove the dough from the refrigerator and roll it out on a lightly floured surface to about 1/4-inch (6mm) thickness.
- Use a cookie cutter to cut out shapes, or cut the dough into squares or rectangles with a knife.
- Place the cut-out dough onto the prepared baking sheet, leaving a small space between each piece.
- Bake in the preheated oven for 12-15 minutes, or until the edges start to firm up but are not browned.
- Allow the shortbread to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
- Once completely cooled, they are ready to eat. Enjoy your delicious chocolate shortbread with a refreshing cup of milk or tea!
Tips:
- Ensure that the butter is at room temperature before starting; this will make it easier to mix with the sugar and flours.
- Cream the butter and sugar thoroughly to incorporate as much air as possible; this will result in a lighter texture.
- Sift the dry ingredients together to ensure even distribution and to avoid lumps in the dough.
- Chill the dough in the refrigerator for at least 30 minutes before rolling it out; this will help maintain the shape of the shortbread during baking.
- Use a sharp knife or cookie cutter to achieve clean cuts when shaping the dough.
- Bake until the edges are just starting to turn golden; do not overbake, as shortbread should remain tender.
With its rich chocolate flavor and tender, crumbly texture, chocolate shortbread is a dessert that's sure to please. Following these tips and steps will help ensure your shortbread turns out perfect every time. Enjoy this delightful treat with a cup of coffee or tea, or share it with friends and family for a truly satisfying homemade snack.
| Nutrition Facts | |
|---|---|
| Serving Size | 40 grams |
| Energy | |
| Calories 180kcal | 9% |
| Protein | |
| Protein 2.82g | 2% |
| Carbohydrates | |
| Carbohydrates 20g | 6% |
| Fiber 1.97g | 5% |
| Sugar 6g | 6% |
| Fat | |
| Fat 11g | 13% |
| Saturated 6g | 20% |
| Cholesterol 30mg | - |
| Vitamins | |
| Vitamin A 90ug | 10% |
| Choline 4.43mg | 1% |
| Vitamin B1 0.05mg | 4% |
| Vitamin B2 0.01mg | 1% |
| Vitamin B3 0.35mg | 2% |
| Vitamin B6 0.02mg | 1% |
| Vitamin B9 6ug | 1% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.02mg | 0% |
| Vitamin K 1.00ug | 1% |
| Minerals | |
| Calcium, Ca 11mg | 1% |
| Copper, Cu 0.20mg | 22% |
| Iron, Fe 0.76mg | 7% |
| Magnesium, Mg 27mg | 6% |
| Phosphorus, P 55mg | 4% |
| Potassium, K 90mg | 3% |
| Selenium, Se 3.60ug | 7% |
| Sodium, Na 2.60mg | 0% |
| Zinc, Zn 0.49mg | 4% |
| Water | |
| Water 3.98g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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