Shortbread cocoa cookies, the recipe for delicious Scottish pastries for chocolate lovers
Pasta shortbread They are a complete downfall for lovers of the most classic butter cookies, without many frills. Typical of Estocia and very popular throughout the United Kingdom -and beyond-, its original formula only has three ingredients, but if we add cocoa another tough competitor appears in the recipe book.
With a food processor or food processor, the dough is prepared quickly, but can be made by hand without problems. This adapted version of Trish Deseine also has the advantage that it asks for cold butter, and that it does not need rest in the fridge, or with a rolling pin or cutters. Rustic, simple and delicious, they are perfect to improvise a sweet with which to accompany coffee or tea after dinner.
IngredientsFor 8 people
- Butter without cold salt 250 g
- Sugar 80 g
- Salt (1 tsp) 4 g
- Pastry flour 300 g
- Unsweetened cocoa powder 25 g
- Decaffeinated soluble coffee (optional) 4 g
How to make shortbread chocolate cookiesDifficulty: medium
- Total time 1 h 5 m
- Elaboration 15 m
- Cooking 50 m
Cut the butter into small cubes and cool again a little in the fridge, in case we have softened it with handling (especially in summer).
Preheat while the oven at 150º and cover the bottom of a 28-30 cm round pan with non-stick paper, and grease the sides. It can also be made in a rectangular or square mold.
Mix all the ingredients except the butter in the robot. Add this and process in batches until you get a wet crumb texture, or mix everything by hand quickly.
To overturn on the clean table and to work slightly the mass to unite it. Pour into the mold and crush to cover it whole, pressing, leaving the surface as smooth as possible.
Bake for about 50 minutes in the lower-middle part of the oven, turning the pan half the time so that it is made homogeneously. Once outside, before it cools, mark the portions with a sharp, fine-bladed knife. Unmold when it has cooled down.