Salted Chocolate Scottish Shortbread
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
My grandmother's shortbread recipe inspired this salted chocolate version, and honestly, it's become my go to treat when I want something impressive but simple. Dark chocolate contains powerful antioxidants that make indulging feel a bit less guilty, and the best part is you can have these buttery, delicious cookies ready in under an hour with minimal fuss. The flaky sea salt perfectly balances the sweetness and brings out the chocolate's depth. Whether you're baking for guests or just treating yourself, this recipe proves that elegant desserts don't require hours in the kitchen.
Ella x
Ingredients
- 300all-purpose flour
- 200granulated sugar
- 250unsalted butter
- 100dark chocolate
- 20 gkosher salt
- 2 mLvanilla extract
- 5 gbaking soda
- 2 eggunsalted eggs
- 2 mLbutter extract
- 10 gbaking powder
- 10flaky sea salt
Detail level
Instructions
- 1
Preheat the oven to 180°C (350ºfF). Line a baking sheet with parchment paper.
- 2
In a medium-sized bowl, whisk together the flour, sugar, baking soda, and baking powder.
- 3
In a large bowl, cream the butter and dark chocolate until well combined.
Tip: Be careful not to overmix.
- 4
Beat in the eggs one at a time, followed by the vanilla extract and butter extract.
- 5
Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
Tip: Don't overmix.
- 6
Turn the dough out onto a lightly floured surface and knead a few times until it comes together.
Tip: Make sure the dough is not too sticky.
- 7
Roll the dough out to a thickness of about 1.5cm (0.6in). Cut into desired shapes using a cookie cutter.
- 8
Sprinkle the flaky sea salt and granulated sugar on top of the shortbread.
Tip: For an extra salty kick.
- 9
Bake for 18-20 minutes or until the edges are lightly golden.
Tip: Let cool completely on the baking sheet.
- 10
Once cool, transfer the shortbread to a wire rack to cool completely.
Tip: Serve and enjoy!
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