Chocolate Shortbread

A best treat for chocoholics! Try this lipsmacking treat for your loved ones! 

Ingredients:

All-purpose flour - 1 cup
Granulated sugar - ½ cup (powdered)
unsalted butter - ½ cup

Cocoa powder - ¼ cup
Salt -  ¼ teaspoon

Egg yolk - 1
Vanilla essence - 1 tsp 

For chocolate glaze:

Semi sweet chocolate chips -  ½ cup

unsalted butter - 2 tablespoon

Toasted nuts (any) -  1/3  cup (to sprinkle on top of the chocolate glaze)

Directions:

Preheat oven to 180 deg. C and grease a 6 inch tart pan or spring form pan.

In large bowl, beat butter and sugar, until creamy. Now add egg yolk and vanilla; beat well.

Add flour, cocoa powder and salt; mix until it forms a soft dough.  Press the dough in the greased tart pan using your hand and level it with the back of the spoon.

Bake at 180 deg. C  for 25 to 30 minutes, until a toothpick inserted, comes out clean.

While it is baking, start to melt the choco chip and butter using double boiling method. 

Add chocochips and butter in a bowl over the simmering water and mix till it is melted. keep a
side.

Pour warm chocolate glaze over the shortbread immediately after taking out from the oven and spread or level it with the back of the spoon.

Sprinkle with chopped toasted nuts or coloured vermicelli according to your choice.

Once it is cooled completely, remove shortbread from the pan and cut into wedges and serve.

This can be stored for 3 - 4 days in room temperature, but mine finished the same day itself!!!!

Recipe Adapted from: Joy of Baking

I am sending this recipe to What is with my cuppa and Nupur's page",