Sunday, January 15, 2012

Chocolate Shortbread

Remember how I was working on a chocolate shortbread that didn't quite workout? Yeah, I perfected it just after Christmas. Due to issues with my computer and uploading of photos combined with having to pack for vacation, I haven't had a chance to get it to you until now. So, I will just let you have it.

Chocolate Shortbread with Candy Cane topping

60 grams teff flour
60 grams brown rice flour
30 grams arrowroot starch
30 grams cocoa powder
60 grams brown sugar
6 ounces butter, softened

Preheat oven to 350 degrees F, and grease and 8x8 or 9x9 square pan with cooking spray (ignore the round pie plate. the cookies weren't as firm as I would like in that). Set aside. In a large mixing bowl (preferably a stand mixer), combine flours, cocoa and sugar. Keep the beater running on low while adding the butter a bit at a time. Dump the batter into the pan, and pat it out with your hands. It should be fairly even in thickness. Bake for 20-25 minutes or the edges look a bit crispy. The dough will still be a bit soft to the touch. Top with candy cane topping.

Candy Cane Topping

3/4 Cup white baking chips
2 crushed candy canes

Dump the baking chips onto the shortbread, and let sit for 5 minutes. Taking a knife or spatula spread the chips out until they are all melted and fairly even. Sprinkle with the crushed candy canes, and press them into the "frosting." Let cool for another 10-15 minutes, and then slice into 16 pieces. Enjoy!

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