Why do we always make shortbread with white sugar? Because Traditional, I suppose, but a week or so ago I got to wondering whether a brown sugar shortbread might be awesome.
Spoiler alert: it is.
Muscovado sugar adds a gorgeous caramelly finish while leaving the shortbread beautifully crumbly with its classic melt in the mouth texture.
A slick of dark chocolate on the bottom rounds out the flavours and adds extra delicious decadence. I’m thinking a tablespoon of ground coffee or hazelnut meal would also add awesome to an already wonderful cookie.
These cookies would make wonderful gifts, just bagged up in cellophane, maybe with a couple of classy tea bags thrown in!
Chocolate Muscovado Shortbread
makes 20
ingredients
125g butter, cold, cubed
165g flour
10g custard powder
1/4 cup dark muscovado sugar
50g dark chocolate (70% cocoa)
mixing
Place the butter and flour into a food processor and process until fine crumbs form. Add the sugar and process until well combined. Bunch the crumbs together into a ball and knead for about half a minute until smooth. Roll out on a floured surface to about 1cm thick. Cut into pieces about 3.5 cm square (or use a similar sized cookie cutter if you like). Place the pieces on a tray lined with baking paper and prick well with a fork. Refrigerate for at least 30 minutes until the shortbread is cold and hard.
Bake for 20 minutes at 180 degrees Celsius or until lightly browned and slightly firm to the touch. Cool on a wire rack.
When the shortbreads are cold, melt the chocolate carefully in the microwave (about 50-60 seconds). Spread a thin layer of chocolate on the bottom of each shortbread. Let the chocolate set at room temperature.
Enjoy!xxx
