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We hope you got benefit from reading it, now let’s go back to crunchy chocolate shortbread cookies recipe. You can have crunchy chocolate shortbread cookies using 8 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to cook Crunchy Chocolate Shortbread Cookies:
- Use 100 grams ♢Cake flour
- You need 15 grams ♢Unsweetened cocoa powder
- Provide 50 grams ♢ Almond powder
- Use 1 Egg yolk (large)
- Prepare 1 dash Salt
- Prepare 40 grams Sugar
- Use 70 grams Unsalted margarine or unsalted butter
- Get 1 Powdered sugar (for decorating, optional)
Instructions to make Crunchy Chocolate Shortbread Cookies:
- Sift together all the ♢ ingredients.
- Cream the butter, then add the sugar and mix.
- Once combined, add the egg yolk and salt and mix.
- Add the Step 1 dry ingredients to the butter mix all at once, and gently fold in with a rubber spatula. Do not knead or over-mix. Once the dough has come together like in the picture, form it into a single ball by pressing it together with your hands.
- Once formed into a ball, wrap in plastic wrap and leave to rest in the fridge for about 1 hour. Set the oven to 180°C.
- Using a rolling pin, roll out the dough to a 3-5mm thickness. As this dough is quite soft, sandwiching it between two sheets of cling film makes the rolling process easier.
- Cut out cookies in whatever shapes you like.
- If the cookies are difficult to lift up, you can make things easier by sticking your finger underneath the plastic wrap, and lifting the cookie up with your finger.
- Wrap up the remaining dough in plastic wrap, and repeat Steps 6-8.
- Place the cookies in the preheated oven set to 180°C, and bake for 10-12 minutes.
- Once they have finished baking, cool the cookies on a cooling rack. These cookies are soft when they come out of the oven, so be careful when transferring them.
- Once the cookies have cooled, sprinkle with icing sugar, and they're done.
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