Chilli Chocolate Scottish Shortbread

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper.

   Tip: Optional: use a silicone mat for easier cleanup.

2. 2

   In a large mixing bowl, cream the butter and granulated sugar until light and fluffy.

   Tip: Ensure the butter is softened before proceeding.

3. 3

   Add the eggs one at a time, beating well after each addition.

   Tip: Don't overmix the eggs, as this can lead to a dense shortbread.

4. 4

   In a separate bowl, whisk together the flour, cocoa powder, and salt.

   Tip: Make sure to sift the flour before measuring.

5. 5

   Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.

   Tip: Be careful not to overmix the dough, as this can result in a tough shortbread.

6. 6

   Stir in the chopped dark chocolate chips and chilli flakes.

   Tip: Don't overmix the chocolate and chilli into the dough, as this can lead to a chunky texture.

7. 7

   Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to allow the butter to firm up.

   Tip: This step is crucial for achieving the perfect shortbread texture.

8. 8

   On a lightly floured surface, roll out the dough to a thickness of about 1cm (0.4in). Cut into desired shapes using a cookie cutter.

   Tip: Use a sharp knife or cookie cutter to prevent the dough from tearing.

9. 9

   Place the shortbread on the prepared baking tray, leaving about 2cm (0.8in) of space between each biscuit.

   Tip: Don't overcrowd the baking tray, as this can lead to steaming instead of browning.

10. 10

    Bake for 15-20 minutes, or until the shortbread is lightly golden around the edges.

    Tip: Keep an eye on the shortbread after 10 minutes, as the baking time can vary depending on your oven.