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Chocolate Shortbread Cookies

Yields1 ServingPrep Time15 minsCook Time30 minsTotal Time45 mins

Chocolate Shortbread Cookies

 125 g [4oz] unsalted butter
 2/3 cup icing [confectioners] sugar
 3/4 cup unbleached plain flour
 1/4 cup rice flour
 1/3 cup cocoa powder
Choc – Cream filling [ dark chocolate ]
 125 g [40z] dark chocolate
 1/4 cup [2 fl oz] cream
Preheat oven to 160 degrees C [315 degrees F]
1

Place sugar and butter to mixing bowl and beat until light and creamy, electric mixers work great.

2

Add remaining dry ingredients and mix into a smooth dough.

3

Sandwich dough between 2 sheets on non – stick baking paper and roll out with rolling pin until an even 2 mm thickness.

4

Peel top layer of non – stick baking paper away from the dough with care and leave the bottom sheet with dough on it.

A 5 – 6 cm circle cookie cutter works great with this cookie, but any preferred shape cutter can be used, just leave a little space in-between each cookie, and once you have completed cutting simply peel away the scrap cookie dough away from the non – stick baking paper. This can also be re-rolled and used, waste not!
5

Bake for 15 mins or until lightly golden and firm to the touch.

6

Place cookies on wire rack to cool and have firmed completely.

Nutrition Facts

0 servings

Serving size