Sea Salt and Chocolate Chunk Shortbread
12 portions
35mA simple and faithful shortbread recipe, spiked with chocolate Chunks and Sea Salt.
What you will need
2 cups AP Flour
1/2 cup Sugar
1 cup Unsalted Butter
1/2 tsp Sea Salt
6 oz. Chocolate Chips
(Nutritional facts 440 calories, 27.38 g fat, 43.83 g carbohydrates, 5.89 g protein, 58 mg cholesterol, 436 mg sodium)How to cook
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Preheat oven to 350°F
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Place the flour in a large mixing bowl.
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Add the sugar. Mix to disperse.
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Add the butter and mix it into the flour. A pastry knife works well here. Stirring with a wooden spoon or a spatula is fine too, it just may take a little longer. Mix until everything is evenly blended. You should be able to squeeze the mix into a clump that holds the shape of your hand but crumbles easily.
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Sprinkle in the sea salt.
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Add the chocolate chips.
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Line an 8" x 8" baking pan with parchment. This will help the shortbread toast evenly underneath and pop out nicely when it's done cooking.
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Dump the sandy dough into the baking pan, then press it out into the corners and up against the edges of the pan, smoothing out the surface.
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In order to make cutting a little easier and more uniform, trace a grid of rectangles over the surface of the dough with the blade of a spatula.
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Bake for about 30 minutes, just until the surface is golden and beginning to toast at the edges.
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Slice and devour. Buttery shortbread is really nice in the morning with a cup of coffee for dunking.
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