Triple Chocolate Shortbread
This buttery shortbread is a traditional recipe with the addition of cocoa. the biscuits are coated in white and dark chocolate to make them more decadent.
1 person made this
Ingredients
- 2 cups (300g) plain flour
- 2/3 cup (70g) icing sugar
- 1/3 cup (30g) cocoa powder
- 250g butter, chopped
- 1 egg
- 125g white chocolate, melted
- 75g dark chocolate, melted
Directions
- Preheat oven to 180 degrees C. Line two baking trays with baking paper.
- In a food processor, process flour, icing sugar and cocoa until combined. Add butter; process until mixture resembles fine breadcrumbs. Add egg; process until dough clings together.
- Knead dough on a floured surface for 30 seconds. Mould into two disc shapes; cover and refrigerate for 1 hour. Roll out each piece of dough, between sheets of baking paper, to a 24cm x 12cm rectangle. Cut 6cm x 3cm rectangles from each pastry piece to make a total of 32 biscuits.
- Place biscuits 3cm apart on prepared trays. Bake for 15 minutes or until golden. Allow to cool for 5 minutes before removing to wire racks to cool completely. Dip half of each biscuit in melted white chocolate; place on lined baking trays to set. When white chocolate is set, drizzle dark chocolate over white chocolate in a zig zag pattern. Allow to set.
