Salted Dark Chocolate Shortbread
A few years back, when I first started my business, I’d bake mountains of Christmas cookies to distribute to my clients this time of the year.
Well, times have changed. My teaching career took off, I entered the lucrative world of food blogging (LOL) and I slowly let my clients go. I mostly work with one major client these days.
But I still really like baking cookies at this time of the year. Heck, at any time of the year, if we’re being honest. I’m kind of a snob about making sure Michael has homemade cookies in his lunch. And I don’t like visiting friends this time of the year empty-handed. And I do have cookie exchange this weekend…
So this year, I’m making three types of cookies. These ginger cookies are one of my faves this time of the year. I kick them up with a grating of fresh ginger and some chopped candied ginger. I’m also going to be making my vegan snickerdoodles (recipe is in my cookbook) for the vegans in the crowd, and then I made these.
Now, to be fair, these were a very spur-of-the-moment decision. They were a bit of a risk.
A couple weeks back, my friend Rob came into town to go to the Christmas Market with Michael and I. The next morning, after Michael had gone to school, Rob and I walked over to the downtown Lindt store before he caught the ferry back to the Sunshine Coast. I got Michael an advent calendar, and I stocked up on my favourite chocolate bar, which is the Lindt Dark Fleur de Sel. I am basically never without one of these in my house. I don’t eat a lot of them, maybe one square or two per night, but I like to have it on hand at all times.
As we were leaving, I grabbed a Lindt-produced magazine to have a look at, as it had recipes, and I noticed this one for a chocolate shortbread. I figured I’d give it a go.
I made the cookies and they were good. So good, in fact, that all the taste-testers concerned agreed they were blog-worthy. And I think these will now make it into my regular rotation.
They’re super easy to make because you just make up the dough, then roll it into a log and then allow it to set up in the fridge. When you’re ready to bake them, just slice off rounds. It also freezes well, or you could gift people with logs of uncooked dough which they could bake themselves.
By the way, this post is, in no way, shape or form sponsored by Lindt. But Lindt, if you’re reading… 😉
Salted Dark Chocolate ShortbreadRebecca Coleman
- 1 ½ cups butter softened to room temp
- 1 ½ icing sugar
- 3 cups flour
- ½ tsp sea salt
- 1 bar Sea Salt Dark Chocolate or dark chocolate plus a little extra sea salt
- In the bowl of your stand mixer, cream together the butter and sugar until fluffy.
- Add the salt and then the flour slowly (so as not to create an poof of flour), until it is incorporated.
- Chop the chocolate bar into small pieces, and fold the chocolate into the dough.
- Divide the dough into three even lumps, and then roll the lumps out into logs about 2" in diameter. Wrap the logs snugly in wax paper or saran wrap, then place in the fridge to set.
- Preheat oven to 350 degrees.
- Slice the logs into 1/4" to 1/2" slices, and place on a cookie sheet. Sprinkle with a little extra grated chocolate and sea salt if desired.
- Bake for around 9 minutes, until the edges are just beginning to be golden.
- Remove and allow to cool on a wire rack.
2 thoughts on “Salted Dark Chocolate Shortbread”
These look terrific! How long do they need to rest in the refrigerator?
Ahhh good question! 30 minutes to an hour should do it. Though I left mine in there for I think a week before I baked them!