These easy, 5 ingredient Dark Chocolate Shortbread Cookies are rich, dramatic and totally luxurious. Using dark cocoa, these short, bittersweet chocolate cookies are dipped in chocolate and sprinkled with crushed freeze-dried raspberries.
Handful of freeze-dried raspberries, nuts or sprinkles
Preheat oven to 180C / 350F / 160C fan forced. Line 2 cookie trays with baking paper.
Whisk together the flour, cocoa and salt in a medium bowl to evenly distribute. Set aside. Beat the butter and sugar in a stand mixer or in a bowl with a handheld mixer until light and fluffy (2-3 minutes). Scrape down the sides of the mixing bowl as needed.
Add the dry ingredients and mix on the lowest setting until it forms a dough. Pull it together and place in the fridge for 15 minutes to firm up.
Dust a clean surface with cocoa powder. Dust the top of the dough with cocoa too, then roll it out to about 5mm thick.
Use cookie cutters to cut shapes out and transfer them to your prepared cookie trays
Bake for 12 minutes, turning trays halfway through cooking so they cook evenly.
Allow them to cool completely before dunking in melted chocolate and sprinkling with your choice of decoration.
Equipment used: cookie trays, circle cookie cutters
I use a standard Australian 20ml tablespoon (= 4 teaspoons worldwide)
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
All ovens vary – if you know your oven runs hotter than standard, take them out 2-3 minutes before the recipe suggest and allow them to cool to see if they crisp and cooked through.