I love shortbread and being of Scottish decent, there was never a Christmas without homemade shortbread.
This recipe is from the ‘Occasions’ magazine….NBLC in Canada has to be one of the most decadent tasting shortbread I have ever come across.
It is wonderful for all of you chocolate lovers out there!
1 1/2 cups all purpose flour
1/2 cup cocoa powder
1 cup unsalted butter (at room temperature)
1/2 cup packed brown sugar
1/3 cup granulated sugar
1/2 teaspoon vanilla extract
4 oz. dark chocolate ( chopped )
pinch of salt
Preheat oven to 325 degrees.
Stir together the flour, salt and cocoa powder and set aside. Cream together the sugars, butter and vanilla, scrape down the sides of the bowl. Mix in the flour a half cup at a time, mixin just until incorporated. Stir in the chopped dark chocolate.
Press into a 9×13 ungreased pan. ( I lined it with parchment paper )
Bake for 45-50 minutes or until firm to the touch. Allow to cool on a wire rack for five minutes and then cut while still in the pan into 36 rectangles. Allow to cool completely before removing from the pan.
What a delicious chocolate treat….and if you love shortbread this is short to be a hit at Christmas.