Chocolate Shortbread

Ingredients

150 g pure icing sugar (1 cup)
200 g butter, unsalted, chopped
100 g dark cocoa
100 g plain flour
2 Tbs silver sprinkles
2 Tbs coloured sprinkles

Method

Put all of the ingredients into a food processor and blitz till they gather into a ball. No longer as the dough will get warm and possibly tough. Just combine.

Push into a paper-lined brownie tray. Push the dough evenly to the edges, use the base of a glass to smooth the rough bits.

Mark out the size that you would like to cut the dough with a knife. This will be cut when the shortbread is baked, 12 fingers or smaller pieces.

Sprinkle the dough with a selection of sprinkles or coloured sugar. Push gently into the dough to ensure they stick. This also creates a nice crunch.

Chilled 10-20 minutes before baking.

Bake approximately 20 minutes. the shortbread will harden and set once cool.

Cool completely before turning out and cutting

Credits: My Kitchen Stories

Photo Credits: My Kitchen Stories