I baked this for my friends- Kelly and Pui Fuen’s 35th Birthday celebration on September. I have to admit that I kind of under baked the chocolate shortbread so it did not taste as good as I’ve expected. Oh well, I’m glad that the cake tasted real yummy *wink*.
Devil’s food cake recipe can be found here.
Chocolate Shortbreads recipe
2 c. unbleached all purpose flour
1/2 c. unsweetened cocoa powder
1/2 tsp espresso (optional)
pinch of salt
1 c. (226g) unsalted butter, room temp.
1 c. muscovado sugar (or granulated white sugar)
1 tsp pure vanilla extract
Preheat oven to 160 degree.
Sift together the flour, cocoa powder and salt in a bowl.
In the bowl of your electric mixer, beat the butter and sugar until smooth. Beat in the vanilla extract. Beat in the flour mixture to the butter and sugar mixture until a dough forms.
Divide the dough into half. Cling wrap the dough and refrigerate it for about 30 minutes for easy rolling.
Line baking tray with parchment or baking paper. Put it aside.
Dust the work surface with flour and roll out the dough to about 2mm- 3mm thick. Cut out 12 large heart shaped (I did extra to allow myself to make mistakes) from the cookie cutter.
Bake for about 15-20 minutes.
(Taken with Instagram)