I saw this recipe in the May Delicious magazine. Chocolate is a favourite ingredient because I can’t have it: I like to live vicariously though my friends’ enjoyment of the chocolate treats I bake for them. I also liked this recipe because I had all the ingredients except for raw sugar. It is always a good recipe if I have the ingredients. And I did stick to the letter of the recipe in every respect. Pigs do fly. I used an ordinary dark chocolate, not a 70% one. The recipe lets you decide.
The only comment I have about the recipe, is that it was difficult to slice the chilled biscuit roll. I used a serrated knife at first and there was chocolate biscuit carnage. I switched to a non-serrated knife and it was much better, but the dough is not terribly sticky and I only ended up with 6 biscuits instead of 12, when using half the dough. This did not stop me from baking the flotsam and jetsam. I tasted a tiny piece when they were baked and it was to die for: buttery, brown sugary and salty. Absolutely delicious and it melted in my mouth.
As a bonus I still have a chilled roll of dough in the fridge for any biscuit emergencies!!
Salted Butter and Choc Chunk Shortbread Makes 24
- 225g salted butter, cut into 1cm chunks
- 110g raw sugar
- 60g light brown sugar
- 1 tspn vanilla extract
- 375g plain flour
- 170g dark or bittersweet chocolate, cut into chunks, big and small
- 1 egg
- Demerera sugar for rolling
- salt flakes
Prepare two baking trays. My new trays are non stick, but I would normally use baking paper.
Cream the butter, raw and brown sugars and vanilla extract for 3-5 minutes until light and fluffy.
Scrape down the sides and then, with the beater on a low speed, add the flour. Beat until just combined.
Stir in the chocolate chunks so they are evenly distributed.
Spread out some plastic wrap and tip the biscuit dough onto it. The dough does not form a ball or come together at all really. Roll the wrap around the dough and then squash the dough until it forms a log. I wrapped it again in more plastic wrap, and twisted the ends. Refrigerate for 2 hours, or until totally firm.
Before you unwrap the dough, preheat the oven to 175*C.
Whisk the egg in a small bowl. I poured some Demerara sugar into a tray so I could more easily coat the dough. Brush the outside of the biscuit log with the egg and then roll in the Demerara sugar so that it is well coated. Use a non-serrated knife to slice 1 1/2 cm thick slices of dough to make biscuits. This is the half of the dough I tried to cut with the serrated knife.
Put the nicely sliced biscuits on the tray, they do not really spread at all, so you can place them just 2cm apart. Sprinkle with as much, or as little, salt as you like and bake for 12-15 minutes or until the edges begin to brown. I baked mine for 18 minutes. Cool on a rack and then enjoy!