Chocolate shortbread biscuits

By Faeza
03 November 2016



¦ 250g (2 cups) icing sugar

¦ 50g (½ cup) cocoa powder

¦ 480g (4 cups) cake wheat flour

¦ 3ml (½ teaspoon) bicarbonate

of soda

¦ 5ml (½ teaspoon) salt

¦ 350g unsalted butter, chilled

and cubed

¦ 2 eggs

¦ 5ml (1 teaspoon) vanilla essence

¦ 175g chopped dark chocolate


Preheat oven to 180°C. Lightly grease

a baking sheet.

In a large bowl, sift together icing

sugar, cocoa, flour, bicarbonate of

soda and salt.

Rub in butter until mixture is like

fine crumbs (use your finger tips or

pastry cutter). Add eggs and vanilla;

mix until stiff dough forms. It may

take a minute to come together.

On a lightly floured surface, roll out

dough to 5cm thickness and cut into

desired shapes using biscuit cutters.

If the dough is too sticky, chill for a

little bit. Place biscuits 5cm apart

onto an ungreased baking tray.

Bake for 10 minutes in oven, or

until the surface appears dry. Allow

biscuits to cool for a couple minutes

on the baking tray before removing

to wire racks to cool completely.

Melt the chocolate over a double

boiler or in the microwave. Stir

frequently until smooth.

Dip one end of the cookies or

drizzle with the chocolate and place

on greaseproof paper to set.