An easy recipe for you today my friends… Let me introduce the chocolate shrotbread cookies!!
Are you interested?? Well let’s give it a look!
You may have already tested my regular version of what we call Brittany shortbread cookies, chef Christophe Felder‘s recipe is already on the blog…
Here, no radical change. Just a little adjustment to make this chocolate version.
You will get delicious cookies or the base for a more elaborate dessert if you add a fruit mousse or a whipped vanilla ganache.
So I won’t make a long speech now…
My kMix food processor
A good rolling pin (I still have my grandmother’s one, it’s the best!!)
My cutters by De Buyer to make nice shapes (or a glass if you don’t have cutters).
The recipe, Chef!
Chocolate Shortbread Cookies
- 180 g flour
- 3 egg yolks (60 g)
- 130 g sugar
- 150 g butter at room temperature
- 2 tablespoons of cocoa powder
- 1/2 teaspoon flower salt
- 11 g baking powder
Mix the egg yolks and sugar until it gets white and foamy (I use my hand mixer with whip accessory).
Add the butter and mix until you get an homogeneous mixture.
Add the sifted flour and cocoa, salt and baking powder. Mix until you get a nice and smooth pastry.
Wrap it in clingfilm and set aside in your fridge for 2 hours.
Preheat your oven at 180 degrees.
Spread the pastry with 1 cm thickness.
Cut round shapes with a steel cutter diameter 3 or 4 cm (measure the diamater of your silicon mold) and place them in your silicon mold.
Bake for 17 minutes.
At the end of baking, wait for 1 minute before unmolding and let cool down on a grid.