Crisp Shortbread with Chocolate
Total Time
60 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
3.67 out of 5 stars
(3)
Ingredients
40 cookies
- 1 cup [142 g] all-purpose flour
- 1/3 cup [40 g] confectioners’ sugar
- 1/2 teaspoon salt
- 1 vanilla bean, scraped
- 8 tablespoons [1 stick, 113 g] unsalted butter, at room temperature, cut into 1 inch pieces
- 2 ounces [57 g] bittersweet chocolate, chopped into small pieces
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Preparation
Step 1
Adjust an oven rack to the middle of the oven. Preheat the oven to 350°F [180°C]. Line two baking sheets with parchment paper.
Step 2
In the bowl of a stand mixer fitted with a paddle, combine the flour, confectioners’ sugar, salt, and vanilla bean seeds on low speed. Add the butter one piece at a time and mix on medium until it is incorporated and the dough starts to form a ball. Dump the dough out onto a lightly floured work surface, shape into a flat disc, and wrap in plastic. Refrigerate 30 minutes.
Step 3
Lightly flour a work surface and roll the dough into a large, 1/4 in [6 mm] thick square. Using a 2 in [5 cm] biscuit cutter, cut out circles. (Any dough scraps can be rewrapped and chilled while the cookies are baking.) Gently slide a metal spatula underneath each round and transfer it to a prepared sheet. Place 12 on each sheet.
Step 4
Bake one sheet at a time, 15 to 17 minutes, until the edges begin to brown.
Step 5
Transfer the pan to a wire rack and allow the cookies to cool completely before drizzling with chocolate.
Step 6
For the chocolate: Put about 1 in [2.5 cm] of water in a medium saucepan and bring it to a gentle boil.
Step 7
Melt 1 oz [30 g] of the chocolate in a heatproof bowl set over the pan of boiling water, being careful not to let the water touch the bottom of the bowl. Stir constantly until just melted. Add the remaining 1 oz [30 g] and stir until the chocolate is completely smooth. Set aside to cool to room temperature.
Step 8
To decorate: Keep the cookies on the baking sheet. Spoon the room-temperature chocolate into a zipper-lock bag and close to seal, then snip the tip to make a very small opening. If the opening is too big, the chocolate will flow out too fast. Drizzle the chocolate back and forth over the cookies, making criss-cross patterns (or any other pattern that you like). Let the chocolate set before removing the cookies from the pan (unless, of course, you need to eat one right away).
Step 9
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Chef's notes
Notes:
I prefer these rolled on the thinner side, but you can make them thicker if desired. I also call for a 2 in [5 cm] biscuit cutter, but you can use other sizes as well; reduce the baking time if making smaller sizes.
