chocolate shortbread, bitter chocolate chips, fleur de sel - virtual workshop version

Preparation time: 45 min

Preheat your Oven at 350 °F

• To prepare before class

  Ingredients

  Make sure all of your ingredients are mesured

  Material

  1 baking sheet and 1 parchment paper

  1 cutting board and 1 knife

  1 food processor or 1 bowl and a wooden spoon

  Clean rags and a metal spatula

• The shortbread

  In the food processor with the metal blade, put in the tempered butter, mix it until nice and smooth.

  Add the fleur de sel, brown sugar, sugar, vanilla extract, baking soda and mix again.

  Sift the flour and cocoa powder together, then add it to the food processor, mix again, not too long.

  Pour the mixture in a bowl, and keep shaping it by hand until nice and homogenous.

  Start rolling your dough until you get a sausage like form to a diameter of about 4 cm, place in the fridge for a couple minutes.

  Then cut them, about 1.5 cm thick.

• Cooking process

  Place your shortbread cookies on the baking sheet with parchment paper.

  Leave some space in between them, they will relax and spread a little. 

  Cook in the oven for 10 to 12 minutes at 350F (170C).

  They will not look fully cooked, it's normal. Remove the parchment paper from the baking sheet with the cookies on it, so they don't overcook.