Chilli Chocolate Shortbread

Instructions

1. 1

   Preheat your oven to 180°C. Line a baking tray with parchment paper.

   Tip: Optional: for a crisper shortbread, bake for an additional 5 minutes.

2. 2

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

   Tip: Use a stand mixer or a hand whisk for this step.

3. 3

   Add the flour, salt, and baking powder to the bowl. Mix until the dough comes together.

   Tip: Be careful not to overmix the dough.

4. 4

   Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Use the melted chocolate to add moisture and flavor to the shortbread.

5. 5

   Add the melted chocolate to the dough and mix until combined.

   Tip: Use a spoon or your hands to fold the chocolate into the dough.

6. 6

   Stir in the diced chilli and eggs until well combined.

   Tip: Adjust the heat level to your liking by using more or less chilli.

7. 7

   Gradually add the milk to the dough, mixing until a dough forms.

   Tip: You can adjust the amount of milk to achieve your desired consistency.

8. 8

   Turn the dough out onto a floured surface and knead a few times until it comes together.

   Tip: Be careful not to overwork the dough.

9. 9

   Roll the dough out to a thickness of about 1cm and cut into desired shapes.

   Tip: Use a cookie cutter or a glass to create fun shapes.

10. 10

    Place the shortbread on the prepared baking tray and bake for 20-25 minutes, or until lightly golden.

    Tip: Keep an eye on the shortbread after 15 minutes to avoid overcooking.