These salted chocolate shortbread cookies are a stylish treat to serve with coffee. They come from Rob Hob-Ede, my right-hand man at my restaurant at Giraffe, who is a super-talented pastry chef.
Ingredients
| 1 ¾ cups | Flour, + 1 Tbsp |
| ½ cup | Unsweetened cocoa powder, + 1 Tbsp, choose a dark type (Main) |
| ¾ tsp | Baking powder |
| 220 g | Unsalted butter |
| ¾ cup | Icing sugar |
| 220 g | Dark chocolate, finely chopped (Main) |
| 1 tsp | Vanilla paste |
| 1 tsp | Sea salt flakes |
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Directions
- Sift together flour, cocoa powder and baking powder. Set aside.
- Using a paddle attachment for your mixer, blend sugar and butter on medium speed for about 2 minutes until pale and smooth.
- Switch speed to low and slowly add sifted cocoa mixture until thoroughly integrated.
- Gently add chopped chocolate, vanilla and sea salt. Separate dough into two balls. Roll each ball into a log about 2½ cm in diameter. Wrap in plastic and refrigerate for an hour or so until the dough is firm.
- Preheat oven to 160C. Line a baking sheet with baking paper. Slice dough into 1cm rounds.
- Spread out rounds on baking paper at least 2cm apart. Bake for 7 minutes. Rotate pan.
- Bake another 7-10 minutes depending on how soft you like your cookies. Cool on a rack and the cookies will firm up as they cool.
