Brown Sugar Shortbread

  • 15 Sep - 21 Sep, 2018
  • Mag The Weekly
  • Cookery


· 2 sticks salted butter, softened

· 1 cup firmly packed light-brown sugar

· 2 1/3 cups all-purpose flour, plus more for work surface

· 7oz. semisweet chocolate, finely chopped


In the bowl of a standing mixer (or in a large bowl, if using a hand-held mixer), cream butter and sugar on medium speed until blended. Add flour and beat until the dough comes together (it will look crumbly at first). Gather the dough into a ball and knead twice then press it into a disc and wrap it in plastic wrap. Chill at least for 30 minutes and up to overnight. Preheat your oven to 175°C and set your oven racks to the lower and upper third position. Dust the counter with flour and roll the dough out to a 1/3-inch thickness. Use cookie cutters, cutting the dough into desired shapes then arrange them on cookie sheets and transfer to the oven. Bake until they just begin to turn golden brown, for about 20 minutes. Remove from the oven and cool to room temperature. Meanwhile, melt chocolate in a double boiler. Dip a corner of each cookie when cooled into the chocolate and set on a piece of waxed paper until the chocolate firms up, for at least 30 minutes. Store in airtight containers on layers of waxed paper.