The melt in your mouth feeling of shortbread with a burst of chocolate flavour – these go well with a lovely warm drink, or simply devour them on their own This is a very straight forward recipe, and ready in just 35 minutes.
- 125 g butter, softened
- ⅓ cup caster sugar
- ½ teaspoon vanilla essence
- ¾ cup plain flour
- ¼ cup cocoa powder
- 1 tablespoon caster sugar, extra
- Cream together the butter, sugar and vanilla until light and fluffy. Stir in sifted flour and cocoa and mix just until a soft dough forms.
- Shape the dough into a log approx 10 - 12cm long then roll it in the extra tablespoon of caster sugar.
- Chill until firm then cut ½ cm thick slices and place them on lightly greased baking trays.
- Bake in a moderately hot oven 190°C for 15 minutes or until dry to the touch and light golden brown around the edges.
- Cool on tray on a wire rack for 10 minutes and then lift onto wire rack to cool completely.
- Store in an airtight container until required.
Shortbread is baked at a low temperature to avoid browning. When cooked, it is nearly white, or a light golden brown. It may be sprinkled with more sugar while cooling. It may even be crumbly before cooled, but will become firmer after cooling.