Shortbreads with Dark Chocolate Frosting

by Julie Ruble on July 10, 2014 · 14 comments

Shortbreads with Dark Chocolate Frosting

Shortbreads with Dark Chocolate Frosting



Recipe by: Adapted from the shortbreads recipe by Baking Bites
Yield: 25 bars

What’s better than buttery, thick shortbread bars? Buttery, thick shortbread bars with rich dark chocolate frosting, of course!

Shortbread Ingredients:
3 cups flour
3/4 cup sugar
3/4 teaspoon salt
1 cup butter (I use Plugrá), chilled

Frosting Ingredients:
7 tablespoons cocoa powder
7 tablespoons warm water
1 stick unsalted butter, room temperature
1/4 cup powdered sugar
1/8 teaspoon salt
8 ounces dark chocolate chips (I use Ghirardelli 60% cacao chips), melted and cooled

Directions:
Make the shortbreads: Preheat the oven to 350 degrees F and line an 8-inch square baking pan with a a foil sling (just fold 4 long sheets of aluminum foil in half and arrange them so two line the pan one way and two line the pan the other way. They’ll overlap and hang over the sides of the pan, which helps you pull the bars out at the end.)

In the bowl of a food processor, pulse together flour, sugar, and salt. Add the chilled butter and process on low speed for a full minute. You want the butter to be very tiny and the dough to start to clump together. Pour this into your prepared pan and use the bottom of a glass or ramekin to press it firmly into the pan, creating a smooth top to your bars. Use a sharp knife to score the dough (5 rows in one direction, 5 in the other, making 25 bars) and a fork to dock the dough. Bake it for 30-35 minutes until it’s lightly browned. When you pull it out of the oven, use your sharp knife to cut the shortbread all the way through. Allow it to cool completely before gently lifting it out of the pan and breaking the pieces apart.

Make the frosting: In a small bowl, whisk together the cocoa and warm water. In a separate bowl, beat together butter, powdered sugar, and a pinch of salt until pale and fluffy. Gradually beat in the melted, cooled chocolate and the cocoa mixture. Let this sit for exactly 30 minutes (no really, exactly 30!) before you use it to obtain the perfect texture. You can just slather a big dollop of frosting on top of each bar if you’d like, but I thought it was cute to stuff the frosting in a piping bag and pipe a squiggle onto each bar with a 1M star tip. Store in an airtight container.

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