Ingredients
Shortbread Dough
- 226 g unsalted butter (2 sticks / 1 cup)
- ¼ tsp fine sea salt (adjust for a saltier kick)
- 115 g caster sugar
- 2 tsp vanilla flavoring
- 35 g rice flour or cornstarch (about ¼ cup, spoon and level measured)
- 45 g cocoa powder (about ¼ cup + 2 tbsp, spoon and level measured)
- 250 g all-purpose flour (about 2 cups, spoon and level measured)
Decoration (optional)
- Melted chocolate for drizzling or dipping (e.g., Valrhona passionfruit callets)
Instructions
- Cream Butter and Salt: Place the butter and salt in a mixer bowl and mix on medium speed with the paddle beater attachment until creamy, about 2 to 4 minutes. This can be done using a stand or hand-held mixer.
- Add Sugar and Cream: Add the caster sugar to the creamed butter and continue mixing for another 2 to 4 minutes until the mixture is fluffy and light. Scrape the sides and bottom of the bowl to ensure even creaming.
- Incorporate Vanilla: Add the vanilla flavoring and mix just for a few seconds to combine it evenly into the butter-sugar mixture.
- Sift Dry Ingredients: In a separate bowl, sift together the all-purpose flour, rice flour or cornstarch, and cocoa powder to eliminate lumps and ensure uniform mixing.
- Combine Dry and Wet Ingredients: Add the sifted dry ingredients to the butter-sugar mixture in two additions. Mix on low speed or use the stir setting just until the flour is incorporated and the dough forms clumps. Avoid overmixing to prevent tough cookies.
- Form Dough on Parchment: Place a piece of parchment paper on your work surface, turn the dough out onto it, fold over the parchment 2-3 times, and shape the dough into a cohesive disc. Ensure there are no visible streaks of flour or butter.
- Rest Dough: Seal the dough disc inside a gallon-size ziplock bag and allow it to rest at room temperature for about 10 minutes to let the fats relax.
- Roll Dough Evenly: Open the bag on a flat surface and gently roll the dough with a rolling pin to an even thickness of approximately ½ inch, shaping it into a 10 x 10 inch square. Keep the bag open to let excess air escape as you roll.
- Chill Dough: Seal the ziplock bag again, place it on a baking sheet, and chill in the refrigerator for 30 to 60 minutes until firm enough to cut.
- Trim and Cut Dough: Remove the dough from the bag carefully onto parchment. Trim the edges to get sharp lines. Cut into desired shapes: either about 25 1.5-inch squares or 18-20 fingers approximately 1 inch wide.
- Pierce and Chill Cookies: Using a fork or toothpick, pierce each cookie with a decorative pattern. Transfer the cookies on their parchment to a baking sheet and refrigerate for another 30 to 60 minutes, or cover and chill overnight.
- Preheat Oven: Preheat the oven to 350°F (180°C) conventional setting. Prepare baking sheets lined with parchment paper, spacing cookies about 1 inch apart.
- Bake Cookies: Bake the chilled cookies in the center rack of the oven for 15 to 20 minutes until edges are just beginning to darken. Start checking at 12 minutes to avoid burning due to cocoa powder’s dark color.
- Cool Cookies: Remove cookies from the oven and let them cool slightly on the baking tray. Transfer carefully to a wire rack to cool completely.
- Repeat and Decorate: Bake remaining cookies in batches. Once cookies are fully cooled, drizzle or dip in melted chocolate if desired. Store in an airtight container to keep fresh.
Notes
- Use fine caster sugar for a smooth texture and even creaming with butter.
- Rice flour or cornstarch adds tenderness and a delicate crumb to the cookies.
- Do not overmix the dough to avoid tough, chewy cookies.
- Chilling the dough twice is essential for maintaining shape and texture.
- Piercing the cookies prevents puffing during baking.
- Use good-quality cocoa powder for the best chocolate flavor.
- Optional melted chocolate decoration adds an elegant touch but is not necessary.
- Store cookies in an airtight container at room temperature for up to one week.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
