Conchita’s Chipotle Chocolate Christmas Shortbrread
Conchita’s Chipotle Chocolate Christmas Shortbread
Christmas is fast approaching which means, at least for me, time to blow the dust off my Christmas recipe books and have fun playing around with some ingredients to make some new festive treats.
This is one of those!
Using Conchita’s Chipotle in this chocolate Christmas shortbread may sound like a strange ingredient to use in a cookie, but it’s precisely the deep sweet, hot and smoky flavour that makes this biscuit so special.
Chilli complements chocolate in lots of ways, bringing out the rich flavour without making things too sweet, and that’s what I Iove about this shortbread.
It bakes into a thin crisp mouthful of flavour, not spicy, just a perfect bite to leave out for family and friends to nibble on during the festive season.
If you don’t eat them all first!
Go on, give it a go and enjoy your sweet life!
Lee x
Conchita’s Chocolate Christmas Shortbread
What You Need
1 Tsp Conchita’s Chipotle – See Tip Box
125g Plain Flour
3 Tbsp. Unsweetened Cocoa Powder
½ Tsp Cinnamon
115 g Butter – Softened
75g Castor Sugar
Pinch of salt
Icing sugar to serve
Cut it in ha
How It’s Done
Heat the oven to 180c
Line an oven tray with non-stick baking parchment
Place all the dry ingredients into a bowl and give them a good mix together
Place the softened butter and castor sugar into a bowl and beat them together until light and creamy
Add the Conchita’s Chipotle to the beaten butter and sugar.
Give it another beat to make sure it’s well mixed in.
Add the dry ingredients to the butter mix and beat slowly until it all comes together to form a soft dough.
Take it out of the bowl and use your hands to bring it together into a ball
Cut the dough in half
Use your hands to gently form the two pieces of dough into two flat circles about 7 inches round. – See Tip Box
Use a sharp knife to score each circle of dough into 8 pie shaped pieces and use a fork to prick the top all over.
Place the tray into the hot oven for around 16 minutes. – See Tip Box
Remove from the oven and use a sharp knife to cut right through the cooked shortbread to separate the pieces.
Let the shortbread cool completely before moving the shortbread – See Tip Box
To serve, sprinkle with icing sugar
Score the dough deeply before it goes in the oven
Tip Box
Conchita’s Chipotle – Adding 1 teaspoon of the liquid doesn’t make the shortbread hot, it just adds a richness to the biscuit. If you want a “kick” adjust how much you put into the mixture.
Shaping the dough – The best way to shape the dough on the tray is to use hands. If you don’t get the right shape first time, no problem, just bring the dough together and try again.
Cooling – Letting the shortbread cool completely on the tray helps the cooked biscuit hold its shape and not break up.
Cooking – Each oven is different so adjust the cooking time accordingly
One bite or two
