This is a shortbread for chocolate lovers. For Valentine's Day, you can use heart-shaped biscuit cutters.
2 people made this
Makes: 30 biscuits
100g dark chocolate
125g plain flour
30g cocoa powder
1/2 teaspoon bicarbonate of soda
110g butter, at room temperature
100g caster sugar
1 pinch salt
1 large egg white
1 teaspoon vanilla extract
demerara sugar for sprinkling
Method Prep:30min › Cook:10min › Extra time:30min › Ready in:1hr10min
Break chocolate into a few large pieces and place them in the freezer for 5 minutes. Remove the first piece and grate it, then grate the others.
In a bowl sift flour, cocoa and bicarbonate of soda. Set to one side.
Beat butter, sugar and salt with an electric mixer till creamy and fluffy. Add egg white and vanilla. Mix with the flour then add the grated chocolate until just combined. Shape into a ball. If it is crumbly, add a little water, 1 tablespoon at a time, till it holds together. Wrap in clingfilm and refrigerate for 30 minutes.
Preheat oven to 180 C / Gas 4. Line a baking tray with greaseproof paper.
Flour your work surface and roll out the mixture 3mm thick. Cut out biscuits with a biscuit cutter and place on the baking tray. Sprinkle with a little demerara sugar.
Bake for 10 minutes, then let cool for a few minutes on the baking tray before transferring it to a wire rack. The shortbread keeps for 2 weeks in an airtight tin.