Chocolate Shortbread
1 c. unsalted butter, softened
1/6 c. wild flower honey
1 3/4 c. all-purpose unbleached flour
1/4 c. cornstarch
1/2 c. Hershey's unsweetened cocoa powder
Preheat oven to 350 degrees. In a medium bowl, combine honey and
butter. Beat at medium speed for 1 to 2 minutes, until creamy. Reduce
speed to low. Add flour and cornstarch. Beat until well combined, about
1 to 2 minutes. Add cocoa and beat for 1 minute, until combined. Press
into 13 by 9 inch pan. Prick all over with a fork. Bake 35 to 40 minutes.
Cut into wedges or squares. Let cool. Makes about 12 to 14 pieces.
Chocolate Shortbread
1 c. all-purpose unbleached flour
1/3 c. white sugar and a little extra for topping
2 T. Hershey's unsweetened cocoa
1/2 c. unsalted butter
Preheat oven to 400 degrees. Prepare cookie sheet or shortbread mold
with butter or no-stick cooking spray. In medium-size bowl, combine flour,
sugar, and cocoa powder. Cut in butter until mix resembles fine crumbs.
Form mix into large ball. Kneed until smooth, about 2 minutes. Place dough
on cookie sheet or shortbread mold. Press dough flat in a 7 inch circle on a
cookie sheet or out to the edges of shortbread mold. If using a cookie
sheet: using a fork, prick the dough in pie-shaped wedges. This is done so
shortbread can be cut after baking without breaking into little pieces. Place
cookie sheet or shortbread mold in oven. Lower oven temperature to 325
degrees. Bake 34 minutes. Remove from oven. Cut along marks while still
warm. Sprinkle fructose on top, if desired. Can serve hot or let cool. Makes
6 pie-shaped wedges.
Chocolate Chip Shortbread
1 c. unsalted butter, softened
2 T. wildflower honey
1 3/4 c. all-purpose unbleached flour
1/4 c. cornstarch
1 c. chocolate chips
Heat oven to 350 degrees. Combine butter and honey. Beat at medium
speed about 1 to 2 minutes until creamy. Reduce speed to low. Add flour
and cornstarch. Beat until well mixed, about 1 to 2 minutes. Stir in chips
by hand. Press into clean 13 inch by 9 inch shortbread mold or baking dish.
Prick all over with a fork. Using a knife, cut marks on top of dough so dough
can be cut after it is baked. Bake about 40 minutes. Serves 6 to 8.