This delicious chocolate shortbread cookie recipe also works well as a tart base.
The trick to soft, crumbly-textured shortbread is to work gently with the dough and not over-knead it. Use a light tough and make sure you allow the dough to rest in the fridge for 20 minutes as indicated.
- 250g unsalted butter, room temperature
- 120g castor (berry) sugar
- 1 whole egg, beaten
- 360g flour, sifted
- 150g dark chocolate
- Special equipment: baking sheet/tray, baking paper and small, round cookie cutters, wire cooling rack
- Place butter and sugar in a mixing bowl. Use an electric mixer to cream until pale and fluffy.
- Add egg and beat until combined.
- Place sifted flour on a clean bench. Make a well and add the butter mixture. Use your fingers to gently fold the flour into the butter. Use a light touch and don't squash the mixture as this will make the cookies tough.
- Shape the dough into a disc and cover with plastic wrap. Refrigerate for 20 minutes.
- Pre-heat the oven to 350F (180C).
- Remove the dough from the fridge and unwrap it. Place it on another piece of plastic wrap (cling film). Place a piece of plastic wrap on top of it and then roll it flat to about 1/2" thick (1cm). The plastic stops the dough from sticking to the surface or to the rolling pin.
- Use a small round cookie cutter to cut out circles. Place the cookies on a plate lined with baking paper and then put them in the fridge for another 10 minutes to harden slightly.
- After this time, place the cookies on a lined baking sheet and bake in the oven until the edges start to turn a light golden color. Remove from oven and cool on a wire rack.
- Time to make the chocolate coating. Place chocolate in a clean, dry metal bowl that will fit snugly over a saucepan. Remove the bowl and fill the saucepan with hot water. Bring to the boil then turn the heat down to medium-low. Place the metal bowl with chocolate over the saucepan and let the chocolate melt, stirring occasionally with a clean, metal spoon.
- Once the chocolate has melted, use a pastry brush or the back of a small spoon to gently spread chocolate on top of the cookies. Allow the chocolate to set and then serve.
- The cookies can be stored in an airtight container for 5 days.