Shortbread
Ingredients
Method- 351g All-purpose Flour
- 39g deZaan Carbon Black Cocoa Powder
- 9g Baking Powder
- 3g Salt
- 227g Butter (soft)
- 200g Granulated Sugar
- 50g Eggs
- 10g Vanilla Extract
- 2g Peppermint Extract
- Assorted Sprinkles (for garnish)
- Sift the flour, deZaan Carbon Black cocoa powder, baking powder and salt together. Set aside.
- Cream the butter and granulated sugar until light and fluffy.
- Add in the eggs and extracts. Mix to combine.
- Add in the dry ingredients and mix on low until just combined. Do not over mix. 5. Divide the dough in two. Roll each portion between two pieces of parchment to 0.6 cm/0.25 inch thick.
- Cut the dough into desired shape and size. For a fun snack size, cut into 3 cm/1.25 inch squares. Distribute the sprinkles on top and gently press them in.
- Chill the sheets until firm. This will make it easy to separate the pieces.
- Tray out the cookies onto parchment lined sheet trays. Space them about 2.5 cm/1 inch apart.
- Bake at 176°C/350°F for about 12-15 minutes.
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