Exquisite recipe for an exquisite chocolate

 
Speaking of yummy cookies (see last post – or pic above!), here’s a delightful double shortbread recipe from Green & Black's Organic, makers of exquisite chocolate.  

What you need:

SHORTBREAD 1

• 1 cup all-purpose flour
• ½ teaspoon salt
• ¼ cup granulated sugar
• ½ cup unsalted butter

 

 

SHORTBREAD 2

• 1 cup all-purpose flour
• ¼ cup organic unsweetened cocoa powder
• ½ teaspoon salt
• ¼ cup sugar
• ½ cup unsalted butter
• One 3.5-ounce bar dark chocolate, minimum 60 per cent cocoa content, or milk chocolate, preferably 34 per cent cocoa content, finely chopped

(Hey, they’re being modest – but I would advise you use Green & Black's Organic - it's  glorious  choc! )

What you do:

Preheat the oven to 300°F.

Line two cookie sheets with parchment paper.

To make the first shortbread, sift the flour, salt, and sugar into a bowl. Rub in the butter until the mixture combines. Knead lightly, then place the dough in the refrigerator for 30 minutes before rolling out.

Follow the same step for the second shortbread, but include the cocoa with the flour.

Roll our each dough on a lightly floured surface into equal-sized rectangles about ½-inch thick. Place the plain shortbread on a sheet of waxed paper, place the chocolate shortbread on top of the plain one and then scatter the chocolate all over.

Carefully roll out the shortbread, as tightly as possible, using the waxed paper to support it. (Don't worry if it breaks or the chocolate pokes through.) Once rolled, pinch both ends together to prevent the chocolate falling out, then using both hands, squeeze until it is about 8 inches long.

Using a very sharp knife, slice the roll into ½-inch slices. Lay the cookies on the cookie sheet, 2 inches apart. Bake for 25 minutes, until the plain shortbread is a light golden color. Cool on a wire rack.

Makes about 14 cookies.