Chocolate shortbread
Chocolate shortbread combines rich cocoa flavor with a buttery, melt-in-your-mouth texture. This simple recipe creates a delightful treat perfect for chocolate lovers.
Cook time 30 min
Prep time 30 min
Ingredients:
1 cup butter1/2 cup sugar
2 cups all-purpose white wheat flour
1/3 cup white rice flour
2 tbsp spice mix
1/2 cup dry cocoa powder
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.
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!
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.
Chocolate shortbread FAQ:
Bake the chocolate shortbread in a preheated oven at 325°F (165°C) for 12-15 minutes. The edges should start to firm up but not brown.
The shortbread is done when the edges are firm to the touch but the surface remains light in color. Avoid browning to maintain the desired texture.
You can substitute the all-purpose flour with a gluten-free blend if needed. However, keep the cocoa powder and spice mix the same for flavor consistency.
Store leftover chocolate shortbread in an airtight container at room temperature for up to one week, or refrigerate for longer freshness.
Yes, you can freeze chocolate shortbread. Wrap them tightly in plastic wrap and place in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
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.
Nutrition per serving
18 ServingsCalories 180kcal
Protein 2.82g
Carbohydrates 20g
Fiber 1.97g
Sugar 6g
Fat 11g
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