Saturday, 17 December 2016

Chocolate Shortbread Cookies

We like to visit the Distillery District in Toronto Ontario. SOMA Chocolates has a store there and their premium products are all tempting. I love the chocolate shortbreads which are made with a few basic ingredients including criollo cocoa.
I had some premium Callebaut cocoa at home which has a more intense, dark chocolate flavour so these cookies are not the same as SOMA's. These are delicious and easy to make. I modified a recipe found here.

  • 1/2 lb salted butter
  • 3/4 cup icing sugar
  • 1/2 cup good quality cocoa
  • 1-1/2 cups unbleached flour

Place butter in a food processor and process until it is light and well aerated. Add sugar and process for a couple of minutes until fluffy. Stir cocoa and flour together and add to butter/sugar mixture. Process until the dough comes together. (You can do this by hand if your want but mix well!)

Divide dough in half. Roll into a log (round or square) and chill in refrigerator for at least 1 hour. This is an essential step or the cookies will spread when baked. I made a roll about one inch in diameter as I wanted the cookies to be small. 

Heat oven to 325F. Slice cookies 1/3 to 1/2 inch thick and place on parchment paper on a baking sheet. Bake for 17-20 minutes. I found it easier to let the cookies set on the sheet as they are fragile when hot. You can carefully remove them to a rack with a spatula to cool. 

I don't know how many cookies this recipe made as we ate the ones that broke.  

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