Chocolate Shortbread Biscuits with Sea Salt Flakes

METHOD

• 1)

  Preheat oven to 175C

• 2)

  Line 2 baking trays with baking paper

• 3)

  Cream the butter and sugar until nice and fluffy. You can use a stand alone mixer fitted with a paddle attachment or a handheld mixer.

• 4)

  Add the vanilla and the cooled melted chocolate.

• 5)

  Scrape the sides of the bowl and mix well.

• 6)

  I’m a separate bowl, soft the cocoa powder and the flour.

• 7)

  With the machine running on its lowest setting, add the flour and cocoa in one go and mix until just combined.
  Don’t over mix.

• 8)

  The cookie dough might feel soft and sticky. Be patient! The cookies are worth it.

• 9)

  The original recipe asks for 1 cup and 3/4 of flour.. I added to that 1/2 cup.

• 10)

  Transfer the dough onto a floured a baking paper, sprinkle a bit kore salt on top and cover with another baking paper.

• 11)

  Use guides or 2 magazines on each side of the dough so your rolling pin rolls the dough into an equal thickness.

• 12)

  Using a sharp knife, cut into squares of your preferred size. Carefully transfer to the trays using an offset spatula if available.

• 13)

  Smaller squares bake faster than larger ones.

• 14)

  Bake for 12-15min until nice and dry.

• 15)

  As they’re dark to start with, be careful not to burn them!