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Chocolate Scottish shortbread
Nb persons: 0
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| 2 cups | unsalted butter |
| 2 Cups | superfine sugar |
| 4 cups | flour |
| 1 cup | unsweetened dark cocoa |
| 2/3 cup | cornstarch |
| 2 Tsp | vanilla extract |
| 1 tbsp | fresh orange zest |
Prepare a 9x13 Baking pan. Preheat oven to 325.
Cream butter until light and fluffy. Beat in sugar, until fluffy. Sift together flour, cocoa, salt, and cornstarch. Slowly add to butter. Add vanilla and orange zest. Dough will just begin to gather together, slightly crumbly. Put in baking pan and pat down uniformly. Cut into desired shapes, and pierce with fork. Chill for 1 hour until firm. Bake at 325 for 35-45 min until firm to touch. Cool and recut shapes while still warm. Store airtight.
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