About this recipe:Chocolate shortbread cookies are a variation on a traditional shortbread recipe, though I do also add baking powder to help them lift a little. They seem to turn out well every time, and certainly never last very long in our house! I added the cocoa initially because I wanted to use up the last of the cocoa powder we had, but they turned out so well I realised others would probably like them too. I like them with a lot of cocoa, but you can put less in if you prefer. Makes approximately 26 (fewer if you make them thicker than stated).
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Method Prep:25min › Cook:10min › Ready in:35min
Preheat oven to 170 C / Gas 3.
Mix flour, cocoa powder and baking powder in a bowl. Add the margarine and rub it into the flour with fingertips, until it resembles breadcrumbs. Add sugar and mix it in. Gently knead into a ball of dough.
Roll out on a floured surface to about 5mm thick, and cut into desired shapes. I use a 4cm round cookie cutter, but the choice is yours.
Place the cookies on a lightly floured baking tray, and lightly prick them with a fork.
Bake in the oven for 10 to 12 minutes, until cookie surface feels firm to the touch.
Place on cooling rack, and lightly sprinkle with extra caster sugar. Allow to cool, and enjoy!