Chocolate Christmas shortbread buttons Recipe
Ingredients
2 teaspoons vanilla extract
2 tablespoons Dutch-processed cocoa powder, sifted
180g block dark chocolate, chopped
200g unsalted butter, chilled, chopped
1/2 cup caster sugar
1/2 cup rice flour
1 1/2 cups plain flour
Assorted coloured sprinkles, to decorate
Chocolate Christmas shortbread buttons Recipe
Method
Step 1
Preheat oven to 170C/150C fan-forced. Grease 3 large baking trays. Line with baking paper.
Step 2
Process butter, sugar, flours, vanilla and cocoa in a food processor, stopping and scraping down sides with a spatula, if needed, until dough just comes together, adding 2 teaspoons cold water, if required, to bring dough together. Turn out dough onto a lightly floured surface. Knead gently to combine.
Step 3
Roll 2 level teaspoons of dough into a ball. Place on 1 tray. Flatten slightly. Repeat with remaining dough. Bake, 1 tray at a time, for 10 minutes or until just firm to touch. Cool completely on trays.
Step 4
Place chocolate in a microwave-safe bowl. Microwave on HIGH (100%), stirring with a metal spoon every 30 seconds, for 1 to 2 minutes or until smooth. Stand for 5 minutes to cool slightly.
Step 5
Spoon chocolate onto buttons, allowing it to drizzle down sides. Decorate with sprinkles. Set aside for 30 minutes or until set. Serve.
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