Shortbread It’s a 1-2-3 type of cookie: 1 part sugar, 2 parts butter and 3 parts wheat flour (traditionally oat flour). It has this name because of the crumbly texture that the final product acquired due to the large amount of butter, which in English is short (crumbly – brittle/crumbs).
If this is the true explanation, I don’t know, but that’s what Wikipedia gave me. Regardless, the recipe is delicious. Buttery, crumbly and crunchy at the right point, meaning you eat all the way to the tops and don’t even notice. =S
It’s a recipe americana (speak ‘American’ with an accent, hahahah) from the book Perfect Chocolate that I received as a gift. As is remarkable, the main ingredient is mine, ours, the suppppa-cool: chocolate! 😀
Chocolate Shortbread Cookie
Makes: 15 – 20 units, depending on size
- 200 g butter without salt (chopped; and + to grease)
- 350 g wheat flour
- 3 soup spoon cocoa powder (100% cocoa)
- 175 g refined sugar
- 1-2 soup spoon leite integral ( if necessary)
1 cup: 250mL | 1 tablespoon: 15mL.
- Sift the flour and cocoa into a bowl, add the butter and knead with your fingertips until it resembles crumbs.
- Add the sugar and stir until uniform, add milk if necessary. When I made it, the dough was a little crumbly, that’s just how it is. I had to add milk (a spoon).
- Preheat the oven to 180ºC. Grease a baking tray.
- Roll out the dough on a flat surface to 1cm thick, cut into the desired shape. Distribute over the baking tray. The recipe said it would spread, but it didn’t.
- Bake for 20-25 minutes, remove from the oven. Remove the biscuits and place on a wire rack, sprinkle with caster sugar and leave to cool.
