I definitely ate way too much of the dough while making these spiced chocolate shortbread, and caught my husband Mike a few times too! The dough is packed with cinnamon and allspice, making it a delicious match with the rich milk chocolate. They are sure to fill your house with the scent of Christmas! Enjoy!
PS: Make sure you check out my other shortbread recipes Vanilla & Rose and Orange, Cardamom, Pistachio & White Chocolate from this Christmas baking series.
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Ingredients
VEG 
55 mins 
22 cookies - 1½ cups flour (I used TIPO 00 flour)
- ½ cup rice flour
- ½ cup raw castor sugar
- 225g salted butter
- 1 tsp vanilla bean powder or paste
- 1 tbs cinnamon
- 1 tsp all spice
- ¼ tsp sea salt
- 200g good quality milk chocolate, roughly chopped
Method
- Pre-heat your oven to 180 degrees celcius.
- Line two large baking trays with baking paper and set aside.
- Cream the butter and sugar together in a large bowl until light and fluffy.
- Add the flour, rice flour, vanilla, salt, cinnamon, all spice and chocolate to the creamed butter and sugar.
- Fold the ingredients together until just combined.
- If you are baking the shortbread straight away*, take the dough from the bowl and place onto a lightly floured surface.
- Using a rolling pin, roll the dough out until it’s about 1cm thick, then cut the dough into 6cm rounds using a cookie cutter.
- Place the shortbread rounds onto the pre-lined baking trays.
- Place into the oven and bake at 180 celsius for 10mins until pale golden.
- Remove the trays from the oven and leave the shortbreads to sit for about 5 minutes before placing on a wire rack to cool. Enjoy!
* If you like, you can keep the dough in the fridge for a few days until you are ready to bake. Remember to allow the dough to come to room temperature before rolling and baking.
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