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Classic Shortbread with Sea Salt
28 biscuits
Lindt Excellence 70%
30-45 minutes
Easy

Perfect with a cup of tea

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

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