Chocolate Shortbread

by Jamieanne on June 8, 2010

Here’s a little scenario. You have a craving for something chocolate. A chocolate cake, or cupcakes, or brownies perhaps. You dig out your favorite chocolate recipe to make sure you have all the ingredients… you realize you’re out of eggs… you don’t have a block of chocolate… your baking powder has expired… oh great, you can’t make anything after all! But wait…

Don’t give up! I have something for you! It’s buttery, it’s tender, it’s chocolatey, it’s chocolate shortbread!

You’ll be able to raid your pantry and whip up this super easy chocolate shortbread recipe before you can even blink. I loved this shortbread so much, that I am going to make it again, and instead of using icing sugar on top, I may drizzle some chocolate on top.

This shortbread tasted lovely with my coffee, lovely for dessert, lovely for afternoon tea. It’s just lovely all around. The recipe asked that it be baked in a rectangular pan, but I baked it in a round tart pan with fluted edges. I had to bake it for a longer time.

When testing for doneness, the recipe states that the shortbread will be firm to touch. This is crucial, or you may end up with dry shortbread. Touch in the middle, lightly, and if you can push it down easily, bake for a couple minutes longer until it is firm, then take it out immediately.

So next time you think that you don’t have the right ingredients to make something delicious, remember this recipe and give it a go.

Chocolate Shortbread
Adapted from Valli Little
Makes 12 slices

Ingredients
300g unsalted butter
1 cup (220g) caster sugar
2 1/2 cups (375g) plain flour
5 tablespoons good-quality cocoa powder
1/4 teaspoon bicarbonate of soda
Icing sugar, to dust

Method
Grease and line base and sides of a 18cm x 28cm lamington pan. Beat butter and sugar in a bowl with electric beaters until pale. Sift in flour, cocoa and soda and beat slowly until just combined. Spread in pan and smooth with a spatula. Prick all over with a fork. Chill for 15 minutes.

Preheat oven to 180°C. Cook shortbread for 25 minutes or until firm to touch. While it’s still hot, use a knife to score it into 12 rectangles. Cool slightly, then remove from pan and cut into 12 pieces. Dust with icing sugar before serving. Shortbread will keep for 3-4 days in an airtight container.