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RECIPES

Classic Lindt Shortbread with Sea Salt

PREP TIME: 15 MINUTES COOK TIME: 24 MINUTES SERVINGS: 24

Add a twist to the classic shortbread cookie with Lindt Excellence chocolate and a touch of sea salt


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  • Ingredients
  • Steps

 

1 cup (250 mL) unsalted butter, at room temperature

½ cup (125 mL) packed brown sugar

½ tsp (2 mL) vanilla extract

2½ cups (625 mL) all-purpose flour

3 bars (100g each) Lindt Excellence 70% Cacao Dark Chocolate, broken into squares

Maldon sea salt

 

  1. Heat oven to 325°F (160°C). Line two baking sheets with parchment paper.
  2. Using an electric mixer, cream together butter, sugar and vanilla until light and fluffy.
  3. Stir in flour, 1/2 cup (63g) at a time; mix until all flour is incorporated and dough forms a ball. Cover and refrigerate for 10 minutes.
  4. Working on lightly floured surface, roll dough out until approximately 1/2 inch (1cm) thick; cut into 24 rectangles. Using a spatula, transfer cookies to prepared baking sheets, placing 1 inch (2.5cm) apart. Top each cookie with one piece of chocolate.
  5. Bake, in batches, for 12 to 15 minutes or until cookies just begin to brown. Cool for two minutes; sprinkle lightly with sea salt. Cool completely on baking sheets before transferring to storage containers.

NOTE: You can melt down your favourite chocolate and drizzle the tops of the cookies for that extra chocolatey flavour.


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