Dark Chocolate Scottish Shortbread

Instructions

1. 1

   Preheat your oven to 160°C (320°F) and line a baking sheet with parchment paper.

2. 2

   In a large mixing bowl, cream the butter and confectioner's sugar together until light and fluffy.

   Tip: Use an electric mixer for this step if you prefer.

3. 3

   Add the granulated sugar, dark chocolate chips, and salt to the bowl. Mix until the sugar is well combined with the butter mixture.

   Tip: Be careful not to overmix the chocolate into the butter mixture.

4. 4

   In a separate bowl, whisk together the flour and eggs until a dough forms.

   Tip: Use room temperature eggs for best results.

5. 5

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

   Tip: Don't overmix the dough at this stage.

6. 6

   Turn the dough out onto a lightly floured surface and knead until the dough comes together.

   Tip: Use a light touch to avoid developing the gluten in the dough.

7. 7

   Roll the dough out to a thickness of about 1.5 cm (0.6 in) and cut into desired shapes.

   Tip: You can also use a cookie cutter to create fun shapes.

8. 8

   Place the shortbread on the prepared baking sheet and bake for 18-20 minutes, or until the edges are lightly golden.

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

9. 9

   Remove the shortbread from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

   Tip: Allow the shortbread to cool completely before serving.

10. 10

    Once the shortbread is cool, store it in an airtight container at room temperature for up to 5 days.

    Tip: You can also freeze the shortbread for up to 2 months.