I love making and eating these delightful buttery shortbread, they are really so easy it’s all done in the food processor in minutes…♥♥♥♥
Ingredients:
- 200g unsalted butter, chilled & chopped
- ¼ cup Dutch coca powder (Dutch cocoa is much better quality and worth using)
- ¹⁄³ cup rice flour
- 1 cup plain flour
- ¾ cup icing sugar mixture
- 2 tsp vanilla extract (pure)
Method:
- Process butter, cocoa, rice flour, plain flour and icing sugar until mixture resembles breadcrumbs.
- Add vanilla and process until mixture comes together.
- Shape into a log and wrap in baking paper or cling film, twisting ends to seal.
- Refrigerate for 30 minutes. (this hardens the dough so you can cut it nicely)
- Preheat oven to 180°C/160°C fan forced.
- Line 3 baking trays with baking paper.
- Slice the dough log into rounds and place onto baking trays. You may need to do this in two or three stages if the dough gets too soft and sticky, put it back into the refrigerator while one or two trays bake, depending on the size of your oven.
- Bake for 6-8 minutes or until edges are just firm to touch.
- Stand on tray for 5 minutes then transfer to a wire rack to cool completely.
Enjoy!!! As always let me know how you went with this recipe I love feedback, you can do it below or on the Instagram post for these lovelies ♥
