Dark Chocolate Shortbread

Instructions

1. 1

   Preheat your oven to 160°C (325°F). Line a baking sheet with parchment paper.

   Tip: For even baking, ensure the parchment paper is large enough to accommodate the shortbread.

2. 2

   In a medium bowl, whisk together flour, granulated sugar, baking powder, and salt.

   Tip: A whisk helps to incorporate the dry ingredients evenly.

3. 3

   In a separate bowl, cream together butter and dark chocolate chips until smooth.

   Tip: Allow the chocolate to melt and the butter to become creamy.

4. 4

   Beat in eggs, one at a time, followed by milk and almond extract.

   Tip: Ensure each egg is fully incorporated before adding the next.

5. 5

   Gradually mix in the dry ingredients until just combined.

   Tip: Overmixing can lead to tough shortbread.

6. 6

   Turn the dough out onto a lightly floured surface and knead gently until a cohesive ball forms.

   Tip: Be gentle, as overworking can result in dense shortbread.

7. 7

   Roll the dough out to 2-3 cm thickness. Cut into desired shapes using a cookie cutter.

   Tip: You can also simply cut the dough into squares or rectangles for a more rustic look.

8. 8

   Bake for 18-20 minutes or until edges are lightly golden.

   Tip: Keep an eye on the shortbread during the last 5 minutes of baking, as it can quickly go from golden to burnt.

9. 9

   Allow the shortbread to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

   Tip: This helps the shortbread set and prevents it from breaking apart.

10. 10

    Once cooled, dust with confectioners' sugar and serve.

    Tip: You can also sandwich a layer of confectioners' sugar between two shortbread pieces for an extra-decadent treat.