- 200 grams very dark chocolate (80-85% dark)
- 1 1/2 cups einkorn flour- 2 tablespoons plus 1/4 cup sugar- 1/4 teaspoon salt
* 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 decrease the total amount of flour added.
1. Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with baking parchment paper and set aside.
2. Break the chocolate into small pieces in a medium-sized, microwave-safe mixing bowl. Microwave the chocolate for 3 minutes on 40% power, or until the chocolate has just begun to melt. Remove the bowl from the microwave and stir the chocolate until it has melted completely.
3. Stir 2 tablespoons of sugar and the salt into the melted chocolate. Add the flour one 1/2 cup at a time, stirring after each addition until the dough becomes too stiff to stir. Incorporate any remaining flour into the dough with your hands.
4. Measure 1/4 cup of sugar into a small bowl. Divide the dough into twelve pieces. Roll each piece of dough into a ball, roll it in the sugar until it is completely coated, and place on the prepared baking sheet. Flatten each ball to 1/4 inch thickness by pressing gently with the bottom of a drinking glass.
5. Bake the shortbread for 10-15 minutes, just until it is firm. Cool for 5 minutes on the baking sheet, then use a spatula to transfer the shortbread to a wire rack to cool completely.
Makes 12 cookies