Name: Double Chocolate Shortbreads
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 20 serving(s)
Ingredients: 1 cup (140 g) unbleached all-purpose flour; ¼ cup (25 g) cocoa powder; ½ cup (114 g) unsalted butter, softened; ¾ cup (102 g) icing sugar; ¼ tsp salt; 1 egg white; 3 oz (85 g) white chocolate, chopped

Ingredients

- 1 cup (140 g) unbleached all-purpose flour
- ¼ cup (25 g) cocoa powder
- ½ cup (114 g) unsalted butter, softened
- ¾ cup (102 g) icing sugar
- ¼ tsp salt
- 1 egg white
- 3 oz (85 g) white chocolate, chopped

Preparation

- In a bowl, combine the flour and cocoa powder. Set aside.
- In another bowl, cream the butter, sugar and salt with an electric mixer until smooth. Add the egg white and beat until smooth. At low speed or with a wooden spoon, stir in the dry ingredients and chocolate. Divide the dough in half and place each piece on a sheet of plastic wrap.
- With the plastic wrap, shape and roll each piece of dough into a 1 ½-inch (4 cm) diameter log. Twist the plastic wrap at each end of the logs to seal. Refrigerate for 2 hours or until the dough is very firm to the touch (or freeze at this stage).
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.
- On a work surface, unwrap the logs. Cut into ¼-inch (7 mm) slices. Place the cookies on the baking sheets.
- Bake, one sheet at a time, for about 12 minutes or until the edges of the cookies are firm but still soft in the centre. Let cool completely on the sheets.
- These shortbreads will keep for about two weeks in an airtight container in a cool, dry place.

Double Chocolate Shortbreads

Categories

Ingredients

Preparation

Personal Note