Chocolate Sea Salt Shortbread
Posted by Makana Confections on 15th Aug 2024
Chocolate Sea Salt Shortbread
225g all-purpose flour
2 tbsps Makana’s Cocoa Rouge Unsweetened Cocoa Powder
¾ tsp sea salt flakes
¼ tsp baking soda
½ tsp baking powder
140g unsalted butter at room temperature
100g coarse raw sugar
1 ½ tsp vanilla essence
180g Makana's Bittersweet Chocolate Baking Chips
Chop the Bittersweet Chocolate Baking Chips into fine pieces (alternatively use a blender and pulse until fine).
In a small bowl blend together flour, Cocoa Rouge Unsweetened Cocoa Powder, salt, baking soda and powder. In a large bowl cream butter and sugar until smooth. Mix in the vanilla then add the dry ingredients until the dough comes together. It will be crumbly at first. Add in your chopped Bittersweet Chocolate Baking Chips.
Divide the dough in thirds and shape unto logs by rolling in baking paper or clingwrap to 3-3.5cm in diameter. Refrigerate for about 30mins until firm but not hard.
Preheat oven to 180C. Line baking trays with baking paper. Slice the logs in 1cm thick rounds. Place 2 cm apart on trays. Bake 10-12misn until they look dry on top and are dry to touch. Cool on rack. Store in airtight container once cooled.