Scottish Shortbread with Ghirardelli Chocolate Squares
Servings: 24 cookies
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1 cup unsalted butter, softened, plus more as needed
- Chocolate Frosting:
- 1 bag (10 oz) Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
- 3 tablespoons Ghirardelli 100% Unsweetened Cocoa
- 1/4 cup boiling water
- 3/4 cup unsalted butter, softened
- 1/4 cup confectioner’s sugar
- Pinch of salt
- Shortbread: Preheat oven to 300°F. Line a baking sheet with parchment.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together flour, salt, sugar and butter on medium-low speed until a smooth dough forms, about 5-7 minutes. This dough depends a lot on the moisture content of the butter. If your butter is particularly dry, add more butter 1 tablespoon at a time until the dough comes together.
- Chill in the refrigerator until dough is firm, about 15 minutes.
- On a floured surface, roll dough to ¼ inch thickness. Using a 2-½ inch square cookie cutter, cut out squares and place on prepared baking sheet. Bake rotating halfway through until shortbread is lightly golden, about 30-35 minutes.
- Chocolate Frosting: Melt chocolate in a double boiler; stir occasionally until smooth. In a separate bowl, stir together the cocoa and boiling water. Let both the chocolate and the cocoa mixture cool to room temperature.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar, and salt on medium-high speed until light and fluffy. Add the chocolate on low speed, and then beat in the cocoa mixture.
- To Assemble: Spread or pipe frosting on each cookie and top with a Ghirardelli Chocolate Square.
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