Chocolate Rye Shortbread
What is better than a melt-in-your-mouth square of shortbread? So simple and indulgent. Answer: These Chocolate Rye Shortbread. All the amazing texture and buttery flavor of traditional shortbread, plus nutty whole-grain and deep chocolate. These are the complex and interesting cousin of regular shortbread who moved away from home right after high school and came back all cool and worldly.
Ingredients
Instructions
  1. Preheat oven to 325 degrees F. Butter an 8 x 8 glass or metal pan.
  2. In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and salt until combined. The butter needs to be very soft (the consistency of mayonnaise). Add the sugar and mix until well combined.
  3. Sift together the flours, cocoa, and cornstarch. Add to the mixer and mix on low speed until a dough forms. This may take a minute.
  4. Pat the dough into your prepared pan. If desired lightly mark your cut lines on the top of the dough with a sharp knife. Bake for 30 minutes. Let cool on a rack until warm, not hot.
  5. Sprinkle superfine sugar on the top of the warm shortbread, tilting the pan back and forth as needed to coat the entire top. Pour off any excess. While the shortbread is still warm cut into small squares or diamonds. Cool completely before removing from the pan.
  6. Cookies should keep in a airtight container for several weeks or the freezer for several months.