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Classic Shortbread with Sea Salt

Perfect with a cup of tea

28 biscuits

30-45 minutes

Lindt Excellence 70%

Easy

Ingredients

200g Unsalted butter

100g Light soft brown sugar

1/2 tsp Vanilla extract

300g Plain flour

3 bars (100g each) Lindt Excellence 70%

Maldon Sea Salt

Directions

  • 1

    Preheat

    • The oven to 150°C (Gas Mark 2) and line two baking sheets with parchment paper

  • 2

    Break

    • The chocolate into squares and place in a bowl in the fridge or freezer to cool

  • 3

    Cream

    • Together the room temperature butter, sugar and vanilla until light and fluffy

  • 4

    Gradually

    • Stir in the flour, gently mixing until incorporated and the dough forms a ball

  • 5

    Cover

    • And refrigerate for 10 minutes

  • 6

    On a lightly floured surface

    • Roll the dough out until approximately 1cm thick; cut into 28 rectangles

  • 7

    Using a spatula

    • Transfer the shortbread to the prepared baking sheets, leaving 1 inch between each biscuit

  • 8

    Top

    • Each shortbread with 1 square of chocolate

  • 9

    Bake

    • For 25 minutes or until the biscuits begin to turn golden brown at the edges

  • 10

    Cool

    •  For 2 minutes; sprinkle lightly with sea salt. Then cool completely on the baking sheets before transferring to storage containers