Dark Chocolate Cherry Shortbread
Add all-purpose flour to the bowl of a food processor.
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Add superfine {caster or baker’s} sugar.
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Add kosher salt.
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Then add room temperature butter.
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Process a few seconds until the dough starts to come together.
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Scrape down the bowl.
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Add chopped dark chocolate and chopped dried cherries.
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Pulse another 30 seconds or so.
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Grab a little dough and squeeze it between your fingers. If it comes together easily, it’s done.
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Line an 8x8 baking pan with parchment paper.
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Spoon the shortbread dough into the prepared pan.
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Use a spatula to move the dough evenly over the bottom of the pan.
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Use clean fingers to press the dough evenly into the prepared pan.
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Bake until lightly golden on top, about 25-30 minutes.
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Cool 15 minutes. If desired, add fork marks to slightly cooled shortbread.
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Full recipe on twosugarbugs.com
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