Chocolate Shortbread

Ingredients

  • Butter 385 g 13.58 oz 30.8%
  • Sugar 230 g 8.11 oz 18.4%
  • All-purpose flour 380 g 13.4 oz 30.4%
  • Cocoa powder 140 g 4.94 oz 11.2%
  • Baking powder 4 g .14 oz .32%
  • Salt 1 g .04 oz .08%
  • Butter, melted but cool 110 g 3.88 oz 8.8%

Method

  1. See the method for shortbread to make the dough. Chill the dough for at least 1 hour.
  2. Roll the dough to 3 mm/.1 in thick on a sheeter or by hand using a rolling pin. Chill the dough again and then dock it with a fork.
  3. Preheat a convection oven to 160°C/325°F.
  4. Bake the shortbread until firm, about 10 minutes. Cool at room temperature.
  5. Grind in a Robot Coupe until uniform, fine crumbs are obtained.
  6. Pour in the melted butter to form a uniform mass.
  7. Sheet the dough out to 3 mm/.1 in thick. Freeze to harden. Once hard, cut out 4 squares measuring 17.5 cm/7 in long on each side.
  8. Reserve frozen until ready to assemble the cake. Discard after 1 month.

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