Salted Butter and Chocolate Chunk Shortbread

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The craze for these cookies has blown all of social media into a frenzy, and after making my first batch I can see why. Voted one of the best cookie recipes on Instagram I can see why however I still can’t quite bring myself to call these a cookie, in English terms, they are most definitely a biscuit, perfect with a good cuppa.

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Salted Butter and Chocolate Chunk Shortbread 

Ingredients:

  • 250g salted butter, softened
  • 100g caster sugar
  • 75g soft light brown sugar
  • 1 tsp vanilla bean paste
  • 250g plain flour
  • 150g dark chocolate bar, roughly chopped into chunks
  • 1 egg, beaten
  • demerara sugar for rolling
  1. Using an electric hand whisk, whisk the butter, sugars and vanilla together until light and fluffy. This should take around 5 minutes.
  2. Add half the flour and continue to whisk. Once combined, swap to a wooden spoon and mix in the rest of the flour along with the chocolate.
  3. Stir until the chocolate is distributed equally. Divide the dough into two and roll out into logs. Wrap in baking paper and leave in the fridge for 2 hours until hard.
  4. Arrange one piece of baking paper with the beaten egg on and another with the demerara sugar. Roll the log in the egg, and then in the sugar, slice into 1/2 inch thick rounds and arrange on a lined baking tray.
  5. If you have time, place in the fridge for a further hour or otherwise bake at 170oC for 15 minutes.

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The recipe has been adapted from Alison Roman’s book, Dining In.

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