Classic Lindt Shortbread with Sea Salt
Add a twist to the classic shortbread cookie with Lindt Excellence chocolate and a touch of sea salt
There’s absolutely nothing wrong with classic shortbread—nothing at all. But that doesn’t mean there isn’t room for improvement. The next time you bake up a batch of these buttery cookies, try topping each with one square of Lindt chocolate and a sprinkling of salt for a sweet update on the holiday classic.
Ingredients
1 cup (250 mL) unsalted butter, at room temperature
1/2 cup (125 mL) packed brown sugar
1/2 tsp (2 mL) vanilla extract
2 1/2 cups (625 mL) all-purpose flour
3 bars (100 g each) Lindt Excellence 70% Dark Chocolate, broken into squares
Maldon sea salt
Instructions
1. Heat oven to 325°F (160°C). Line 2 baking sheets with parchment paper.
2. Using electric mixer, cream together butter, sugar and vanilla until light and fluffy. Stir in flour, 1/2 cup (125 mL) at a time; mix until all flour is incorporated and dough forms ball. Cover and refrigerate for 10 minutes.
3. Working on lightly floured surface, roll dough out until approximately 1/2 inch (1 cm) thick; cut into 24 rectangles. Using a spatula, transfer cookies to prepared baking sheets, placing 1 inch (2.5 cm) apart. Top each cookie with 1 square of chocolate.
4. Bake, in batches, for 12 to 15 minutes or just until cookies begin to brown. Cool for 2 minutes; sprinkle lightly with sea salt. Cool completely on baking sheets before transferring to storage containers.
Note: You can melt down your favourite chocolate and drizzle the tops of the cookies for that extra chocolatey flavour.
Be sure to get more recipe ideas at lindttheseason.ca.
 unsalted butter, at room temperature
1/2 cup (125 mL) packed brown sugar
1/2 tsp (2 mL) vanilla extract
2 1/2 cups (625 mL) all-purpose flour
3 bars (100 g each) Lindt Excellence 70% Dark Chocolate, broken into squares
Maldon sea salt
Instructions
1. Heat oven to 325°F (160°C). Line 2 baking sheets with parchment paper.
2. Using electric mixer, cream together butter, sugar and vanilla until light and fluffy. Stir in flour, 1/2 cup (125 mL) at a time; mix until all flour is incorporated and dough forms ball. Cover and refrigerate for 10 minutes.
3. Working on lightly floured surface, roll dough out until approximately 1/2 inch (1 cm) thick; cut into 24 rectangles. Using a spatula, transfer cookies to prepared baking sheets, placing 1 inch (2.5 cm) apart. Top each cookie with 1 square of chocolate.
4. Bake, in batches, for 12 to 15 minutes or just until cookies begin to brown. Cool for 2 minutes; sprinkle lightly with sea salt. Cool completely on baking sheets before transferring to storage containers.
Note: You can melt down your favourite chocolate and drizzle the tops of the cookies for that extra chocolatey flavour.
Be sure to get more recipe ideas at lindttheseason.ca.){kind=link}