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Lindt Excellence Chocolate Topped Shortbread
28 Biscuits
Lindt Excellence 70% Cocoa
15-30 minutes
Easy

Add a luxurious twist to a classic shortbread biscuit with Lindt Excellence chocolate and a touch of sea salt.

200g unsalted butter, room temperature

100g light soft brown sugar

½ tsp vanilla extract

300g plain flour

3 x 100g bars Lindt Excellence 70% Cocoa 

Sea salt flakes (optional)

 

Duration: -Prep time: 15 minutes

               -Cook time: 25 minutes

1

oven to 150°C (gas mark 2). Line 2 baking sheets with parchment paper. Break up the Lindt Excellence 70% chocolate into squares and place in a bowl in the fridge or freezer to chill.

2

 the butter, sugar and vanilla until light and fluffy. Gradually stir in the flour, mixing until incorporated and the dough forms a ball. Cover and refrigerate for 10 minutes.

3

on a lightly floured surface, roll the dough out until approximately 1cm thick then cut into 28 squares.

4

transfer the shortbread squares to the prepared baking sheets, leaving 2cm between each biscuit. Top each shortbread with 1 square of the chilled Lindt Excellence 70%.

5

 for 25 minutes or until the biscuits begin to turn golden brown. Cool for 2 minutes, then finish with a sprinkle of sea salt. Cool completely on the baking sheets before transferring to storage containers.

Excellence 70% 100g

Excellence 70% 100g

£1.99