Chocolate Shortbreads

Ingredients

• 230 grams unsalted butter (or salted butter, but omit the extra salt in the recipe)
• 110 grams icing sugar (otherwise known as powdered sugar)
• 30 grams cocoa powder (use a good quality)
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 220 grams all purpose flour

Instructions

1. 1

   Add the softened butter and icing sugar to a large mixing bowl.

2. 2

   Using an electric hand mixer or stand mixer, beat the butter and icing sugar together until light and fluffy, about 2-3 minutes.

3. 3

   Next, add in the cocoa powder, salt and vanilla extract to the butter and sugar mixture. Beat until everything is thoroughly combined and you have a smooth, creamy mixture.

4. 4

   Add all of the all-purpose flour to the bowl. Slowly beat just until you cannot see any more specks of flour. We recommend starting with the electric mixer and finishing by hand, scraping down the sides and bottom of the bowl.

5. 5

   Tip the cookie dough out onto a piece of plastic wrap.

6. 6

   Shape it into a flat disk and wrap in the plastic wrap. Place in the fridge for a minimum of 1 hour, or in the freezer for 30 minutes.

7. 7

   Once the dough is cold and firmed up, unwrap it and place on a sheet of parchment paper. Cover it with another piece of parchment paper.

8. 8

   Using a rolling pin, roll the dough out to a thickness of 6mm/1/4".

9. 9

   Cut out your desired shapes from the dough using a cookie cutter. Re-roll any leftover pieces of dough. If the dough has gone soft, return it to the fridge for 10 minutes.

10. 10

    Line two baking trays with parchment paper and transfer the cut out cookies onto the trays, leaving enough space between them for expansion.

11. 11

    Place the baking trays in the fridge to firm up the cookies.

12. 12

    Preheat the oven to 170C/338F/gas mark 3.

13. 13

    Once preheated, bake the cookies on the middle shelf of the oven for 15-17 minutes. Since the cookies are dark, you won't have visual cues like with light cookies. Look for a dull surface and dry edges to know they are done.

14. 14

    Leave the cookies on the trays for 10 minutes before moving them to a wire rack to cool completely.

15. 15

    If you wish, sprinkle them with granulated sugar as soon as they come out of the oven. Gently press down to make the sugar stick.