Chilli Chocolate Shortbread Fingers

Instructions

1. 1

   Preheat the oven to 180°C (350ºfF) and line a baking tray with parchment paper.

2. 2

   Cream together the butter and sugar in a large bowl until light and fluffy.

   Tip: Make sure to beat the mixture until it's smooth and pale.

3. 3

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

   Tip: Make sure to scrape down the sides of the bowl to ensure everything is well combined.

4. 4

   Melt the dark chocolate in a separate bowl in the microwave in 30-second increments, stirring between each interval, until smooth.

   Tip: Be careful not to overheat the chocolate.

5. 5

   Add the cocoa powder, chilli flakes, and salt to the melted chocolate and stir until well combined.

   Tip: The mixture should be smooth and glossy.

6. 6

   Gradually add the dry ingredients to the chocolate mixture, stirring until a dough forms.

   Tip: Make sure to handle the dough gently to avoid developing the gluten.

7. 7

   Wrap the dough in plastic wrap and chill for at least 30 minutes.

   Tip: This will help the dough to firm up and make it easier to roll out.

8. 8

   Roll out the dough to a thickness of about 3mm and use a cookie cutter to cut out the shapes.

   Tip: Make sure to press the cutter gently into the dough to avoid tearing it.

9. 9

   Place the shortbread fingers on the prepared baking tray and bake for 18-20 minutes, or until lightly golden.

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