Dark chocolate and shortbread combine in these delectable cookies.
A buttery biscuit with a crumbly texture, shortbread has been a delicious indulgence since the 18th century. This adaptation adds Lindt Excellence 70% Dark Chocolate to create the best modern version of the traditional Scottish recipe.
- 1 cup (200g) unsalted butter, at room temperature
- 1/2 cup (100g) packed brown sugar
- 1/2 tsp vanilla extract
- 2 1/2 cups (315g) all-purpose flour
- 3 bars (100g each) Lindt Excellence 70% Cacao Dark Chocolate, broken into pieces
- Maldon sea salt
Heat oven to 325°F (160°C). Line two baking sheets with parchment paper.
Using an electric mixer, cream together butter, sugar and vanilla until light and fluffy.
Stir in flour, 1/2 cup (63g) at a time; mix until all flour is incorporated and dough forms a ball. Cover and refrigerate for 10 minutes.
Working on lightly floured surface, roll dough out until approximately 1/2 inch (1cm) thick; cut into 24 rectangles. Using a spatula, transfer cookies to prepared baking sheets, placing 1 inch (2.5cm) apart. Top each cookie with one piece of chocolate.
Bake, in batches, for 12 to 15 minutes or until cookies just begin to brown. Cool for two minutes; sprinkle lightly with sea salt. Cool completely on baking sheets before transferring to storage containers.
Note: You can melt down your favourite chocolate and drizzle the tops of the cookies for that extra chocolatey flavour.