Crunchy Chocolate Shortbread Cookies
DirectionsSift together all the ingredients.
Cream the butter, then add the sugar and mix.
Once combined, add the egg yolk and salt and mix.
Add the Step 1 dry ingredients to the butter mix all at once, and gently fold in with a rubber spatula.
Do not knead or over-mix.
Once the dough has come together like in the picture, form it into a single ball by pressing it together with your hands.
Once formed into a ball, wrap in plastic wrap and leave to rest in the fridge for about 1 hour.
Set the oven to 180C.
Using a rolling pin, roll out the dough to a 3-5mm thickness.
As this dough is quite soft, sandwiching it between two sheets of cling film makes the rolling process easier.
Cut out cookies in whatever shapes you like.
If the cookies are difficult to lift up, you can make things easier by sticking your finger underneath the plastic wrap, and lifting the cookie up with your finger.
Wrap up the remaining dough in plastic wrap, and repeat Steps 6-8. Place the cookies in the preheated oven set to 180C, and bake for 10-12 minutes.
Once they have finished baking, cool the cookies on a cooling rack.
These cookies are soft when they come out of the oven, so be careful when transferring them.
Once the cookies have cooled, sprinkle with icing sugar, and they're done.