22 August 2014

Recipe: Cocoa Shortbread

Note: I'm not much of a chef or baker, but there are a few quick, simple recipes I like to make for lighter sweet treats. I'll be sharing a few of my favorite summery ones on the blog this season as an experimental new series. Please keep in mind that these recipes reflect only my own experience, and that if you choose to follow them you do so at your own risk!

I started this summer recipe mini series with the intention of focusing on light treats, and admittedly shortbread is rather rich in butter. However, it is lower in sugar than many other kinds of cookies, and I've worked out the bare minimum amount of butter needed to make the dough come together. Classic, homestyle cookies like these are great in the summertime with a nice cold glass of milk or in colder weather with hot cocoa.


- 1 cup einkorn flour*
- 1/4 cup cocoa powder
- 2 tablespoons sugar
- Pinch of salt
- 6 tablespoons butter, melted

*Einkorn flour is made from an ancient variety of wheat and is naturally moister than all-purpose flour. If you substitute all-purpose flour, you may need to add 1-2 extra tablespoons of melted butter.

1. Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with baking parchment paper and set aside.

2. Combine the flour, cocoa powder, sugar, and salt in a medium-sized mixing bowl. Add the melted butter and work in with a large fork until a crumbly dough forms. Knead the dough with your hands until it forms a smooth, workable ball.

3. Press the dough into a 10" circle on the parchment-lined baking sheet, making it as even as possible. Use a fork to crimp the edges all around and to prick the dough generously.

4. Bake the shortbread around 20 minutes, or until the edges are firm and the middle is set. Cool 5 minutes on the pan, then use a thin, sharp knife to cut the circle into 8 wedges. Cool another 5 minutes before moving the wedges to a wire rack to cool completely.

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