Prep 15minBake 25-30minMakes about 20
Simple and super quick to make, these shortbread will satisfy even the most hard-core chocoholic! For extra crunch, try adding some chopped roasted hazelnuts to the mixture with the chopped chocolate.
Ingredients
150g (5¼oz) chilled unsalted butter, diced
110g (½ cup, firmly packed/4oz) brown sugar
110g (¾ cup/4oz) plain flour
30g (⅓ cup/1oz) cornflour
30g (¼ cup/1oz) cocoa powder, sifted
75g (⅔ cup/2¾oz) hazelnut meal
1 teaspoon natural vanilla extract or essence
100g (3½oz) good-quality dark chocolate, chopped
Method
- Preheat the oven to 160°C/315°F (140°C/285°F fan-forced). Line two large oven trays with non-stick baking paper.
- Place the butter, sugar, flour, cornflour, cocoa powder, hazelnut meal and vanilla in the bowl of a food processor (see Baker's Tips) and process for 1 minute or until the mixture just starts to form a dough (be careful not to over-mix).
- Transfer the mixture to a medium bowl, add the chopped chocolate and bring together with your hands to combine evenly.
- Roll tablespoonfuls of the mixture into balls and place on the lined trays about 5cm/2in apart. Flatten each with a fork, creating a criss-cross pattern, so that they are about 1cm/½in thick.
- Bake for 25-30 minutes, swapping the trays halfway through baking, or until cooked through. Remove from the oven and cool on the trays.
Baker's Tips
- If you don’t have a food processor, you can make these shortbread by hand. Leave the butter at room temperature for a little while for it to soften slightly. Put the sugar, flour, cornflour, cocoa powder and hazelnut meal in a medium bowl. Sprinkle with the vanilla and then use your fingertips to rub the butter through the dry ingredients until it starts to come together and forms a dough. Continue the recipe from Step 3.
- These shortbread will keep in an airtight container at room temperature for up to 1 week.
This recipe is from Anneka's SBS Food online column, Bakeproof: Cookies in a hurry. CLICK HERE for more Bakeproof recipes.
Photography by Alan Benson.
