Chocolate Shortbread

Shortbread: a beautifully buttery Scottish biscuit. Our Master Chocolatiers have sprinkled a little luxury Lindt magic with the addition of our Excellence 70% Cocoa Dark Chocolate…

 

Chocolatier’s Tip

Many flavours of Lindt Excellence work as substitutions for the Excellence 70% Dark Chocolate used here. Try our Excellence Orange Intense for a zesty twist, go tropical with Coconut or refreshing with Intense Mint.

15 minutes
Facile

Ingrédients

  • 200 g unsalted butter, at room temperature
  • 100 g soft brown sugar
  • ½ tsp vanilla extract
  • 315 g plain flour
  • 24 squares Lindt Excellence 70% Cocoa Dark Chocolate (300 g)
  • Maldon sea salt

Le Chocolat Lindt utilisé dans cette recette

Méthode

Etape 1.

Preheat the oven to 160°C/140 Fan/Gas 3. Line a couple of baking sheets with greaseproof paper.

Etape 2.

Using an electric mixer, cream together the butter, sugar and vanilla until pale and fluffy.

Etape 3.

Mix in the flour in 6 batches until all has incorporated and you have a smooth dough.

Etape 4.

Cover with cling film and chill for 10 minutes.

Etape 5.

Lightly dust a work surface with flour and roll out the dough to 1 cm / ½ inch thick.

Etape 6.

Cut into 24 rectangles and, using a spatula or palette knife, carefully transfer onto the prepared baking sheets well spaced (2.5 cm / 1 inch) apart. Top with a square of chocolate.

Etape 7.

Bake in batches for 12 to 15 minutes or until the shortbreads are golden.

Etape 8.

Cool for 2 minutes before sprinkling lightly with sea salt. Leave to cool completely on baking sheets before transferring to storage containers.

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