Ingredients
1¼ cups all-purpose flour
¼ cup rice flour or all-purpose flour
¼ teaspoon baking powder
¼ teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
½ cup sugar
2 teaspoons vanilla extract
4 ounces bittersweet or semisweet chocolate, coarsely chopped (1/4- inch pieces)
Extra sugar (for sprinkling)
Instructions
Set the oven at 325 degrees. Have on hand a 9 1/2-inch fluted tart pan with a removable base (1-inch deep). Line the bottom with a circle of parchment paper cut to fit it. Set the tart pan on a rimmed baking sheet.
In a bowl, whisk the all-purpose flour, rice flour, if using, or extra all-purpose flour, baking powder, and salt to blend them.
In an electric mixer at medium speed, beat the butter for 2 minutes. Add the sugar and beat for 2 minutes more. Blend in the vanilla.
With the mixer set on low speed, blend in half the flour mixture, then the chocolate, then the remaining flour mixture. Scrape down the sides of the bowl often.
Transfer the dough to the tart pan and use the heel of your hand to press it into an even layer. Sprinkle lightly with sugar.
Bake the shortbread for 45 minutes, turning the tart pan from back to front halfway through baking, or until the top is set and pale golden. Immediately sprinkle the top again lightly with sugar.
Leave the tart pan on the baking sheet for 15 minutes. Lift up the tart pan and set it on a bowl. Let the rim fall away. Set the shortbread, still on the base, on a cutting board. Cut the round into quarters and cut each quarter in half to make 8 triangular pieces. With a wide metal spatula, lift the pieces off the base, discarding the parchment paper, and transfer to the wire rack to cool completely. Store in an airtight tin. Serve plain or with ice cream.
Description
Served with or without ice cream, this is a simple dessert, put together quickly, that is delicious.
Servings
8 pieces
Notes
I love shortbreads. They are really a category of their own with their richness. I used a coarse sugar on the top, and it looked so pretty. I suggest covering the dough with plastic wrap when you put it in the pan as it makes it easier to press the dough into the pan so that your fingers don't stick when pressing it in the pan. It lifts off easily when finished.
Source
Published in the Boston Globe from Lisa Yockelson's Chocolate Chocolate
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