Crispy & Crunchy Chocolate Shortbread

Name: Crispy & Crunchy Chocolate Shortbread
Yield: 6 servings
Cuisine: American
Ingredients: 80 grams Unsalted butter; 50 grams Powdered sugar; 1 pinch Salt; 120 grams Cake flour; 10 grams Cocoa powder; 1 Granulated sugar (for finishing)

cookpad.japan @cookpad_jp

I added granulated sugar to chocolate shortbread to make the texture more fun.

Keep the butter refrigerated until right before you're ready to make the shortbread. 1.5 cm slices are thick, but when baked, they come out just the right thickness. Recipe by Akito mama

I added granulated sugar to chocolate shortbread to make the texture more fun.

Keep the butter refrigerated until right before you're ready to make the shortbread. 1.5 cm slices are thick, but when baked, they come out just the right thickness. Recipe by Akito mama

cookpad.japan @cookpad_jp

I added granulated sugar to chocolate shortbread to make the texture more fun.

Keep the butter refrigerated until right before you're ready to make the shortbread. 1.5 cm slices are thick, but when baked, they come out just the right thickness. Recipe by Akito mama

I added granulated sugar to chocolate shortbread to make the texture more fun.

Keep the butter refrigerated until right before you're ready to make the shortbread. 1.5 cm slices are thick, but when baked, they come out just the right thickness. Recipe by Akito mama

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Ingredients

6 servings

80 gramsUnsalted butter
50 gramsPowdered sugar
1 pinchSalt
120 gramsCake flour
10 gramsCocoa powder
1Granulated sugar (for finishing)

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Steps

1

Combine cocoa powder and cake flour, and sift.
2

Put the ingredients from Step 1, powdered sugar, and salt in a bowl. Stir with a whisk. Cut the butter into 1 cm cubes and add to the bowl. Use your fingers to rub in and crumble the butter.
3

When there are no more lumps of butter, use your hands to rub and mix the dry ingredients into the butter. (The dough will gradually become moist)
4

Bring the dough together and roll into a 20 cm cylinder. Wrap in plastic wrap and let it rest in the refrigerator for 1 hour.
5

Lightly brush a little water onto the dough from Step 4 and roll the dough in the granulated sugar sprinkled on a baking mat.
6

Slice the dough into 1.5cm wide pieces. Bake for 25 minutes in an oven preheated to 320°F/160°C. Leave them to cool on the baking sheet.