Chocolate Shortbread

One of my favorite indulgences is shortbread. I practically subsisted on it while traveling through Scotland; I said no thank you to haggis even before I was vegan. I even purchased a few packages of shortbread to give out as gifts and shamefully ate them myself. I have always had a predilection for sweet and salty together: chocolate covered pretzels, salt caramels, world peace cookies, and salted brown butter rice krispy treats. Shortbread is buttery, crumbly, and in this case dark chocolatey, with a perfect salty finish that lingers on your tongue. This recipe also happens to be incredibly easy, so I’ve made it three times already this Christmas season. Whip up a batch for your friends and family this week!

1 1/2 cups all purpose flour
3 tablespoons Dutch process cocoa
12 tablespoons non dairy butter softened
6 tablespoons sugar
1 teaspoon vanilla
1/4 teaspoon salt
2 teaspoons sugar for sprinkling

Line a 9” round pan, or an 8” square pan with foil, and grease with cooking spray.

In a small bowl, mix the flour and cocoa thoroughly.

In the bowl of a mixer, beat the butter until smooth and creamy. Add the sugar, vanilla, and salt, and mix until combined. Add the flour and cocoa mixture, and beat until just combined. Press the dough into the bottom of the pan. Refrigerate for at least 2 hours.

Heat the oven to 300ºF. Place the pan on a rack in the lower third of the oven. Bake for 65 minutes, or until firm. Sprinkle with sugar while it’s hot. Let cool for five minutes, then cut into pieces using a sharp knife. Enjoy!