Salted Chocolate Shortbread

Instructions

1. 1

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

   Tip: Use a parchment paper to prevent the shortbread from sticking.

2. 2

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

   Tip: Use an electric mixer to speed up the process.

3. 3

   Add the caster sugar and beat until well combined.

   Tip: Make sure to scrape down the sides of the bowl.

4. 4

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

   Tip: Stir in the chopped chocolate until smooth.

5. 5

   Add the melted chocolate to the butter mixture and beat until well combined.

   Tip: Add the flaky sea salt and mix until just combined.

6. 6

   Gradually add the all-purpose flour to the bowl, beating until a dough forms.

   Tip: Add the softened butter, beaten until well combined.

7. 7

   Beat in the eggs, one at a time, followed by the vanilla extract (if using) and baking powder (if using).

   Tip: Be careful not to overmix the dough.

8. 8

   Turn the dough out onto a lightly floured surface and knead until just combined.

   Tip: Be gentle to avoid developing the gluten.

9. 9

   Roll out the dough to a thickness of 5mm (1/4 inch) and cut into desired shapes.

   Tip: Use a cookie cutter to create fun shapes.

10. 10

    Place the shortbread on the prepared baking tray, leaving 2.5cm (1 inch) of space between each piece.

    Tip: Bake until lightly golden around the edges.

11. 11

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

    Tip: Enjoy your delicious salted chocolate shortbread!