A simple and yet delicious buttery shortbread, shortbread is usually loaded with refined and bleached sugars. My recipe is free from refined sugar and the chocolate used organic sugar.
Chocolate Dipped Shortbread
Don’t forget – ingredients can be swapped out for gluten free or dairy free alternatives.
- 150g plain flour
- 70g powdered stevia or sweetener of choice
- 125g butter (at room temperature)
- 1 bar of Montezuma Organic 37% Cocoa Smooth Milk Chocolate Bar
- 5 tbsp milk
Using the dough blade of your Ninja Kitchen system, throw in the plain flour, stevia and butter, and select low/dough until you achieve a thick shortbread dough.
Transfer the dough to a bowl, cover with cling film and place in the fridge for 30 minutes to cool.
When the dough is in the fridge for approximately 20 minutes, start to pre-heat the oven to 180C degrees.
Now, removed the dough from the fridge and start rolling it using a rolling pin, you want the short bread to be about ½ cm – 1cm thick.
Use a cookie cutter and cut the cookies, pierce some holes and place in a baking tray lined with greaseproof paper. Repeat process until you use all of the dough.
Place in the oven and bake for approximately 15-20 minutes or until golden.
Remove from the oven and place on a wire rack to cool.
Melt the Montezuma chocolate over hot water by breaking the chocolate into pieces and adding 5 tbsp. milk.
Dip half of the shortbread in the chocolate and sprinkle some chocolate shaving and place back on a wire rack to cool.