Buttery shortbread is the perfect thing for afternoon tea and this chocolate shortbread makes a lovely food gift for anyone who loves shortbread.
3 people made this
Makes: 16 shortbread triangles
250g plain flour
30g unsweetened cocoa powder
2 tablespoons finely ground almonds
80g icing sugar
1/2 teaspoon ground cardamom
225g butter, diced
Method Prep:20min › Cook:25min › Ready in:45min
Preheat oven to 180 C / Gas 4. Lightly butter a fluted tart tin with a removable base.
Sift the flour into a bowl with the cocoa and ground almonds. Add the icing sugar and cardamom and mix well. Put into a food processor, add the diced butter and leave the machine running till the mixture forms a ball.
Spread the shortbread in the tart tin using your hands. Smooth with the back of a spoon. Prick all over with a fork and place in the fridge for 10 minutes.
Bake for 25 minutes. Remove from the oven and while still soft slice into wedges. Let cool 15 minutes in the tin, then remove the rim of the tin and cool on a rack.