This is a new recipe I tried for my 2012 Christmas bake. I was hoping for a dark rich chocolate flavor with tangy tart cherry bites, but my shortbread turned out not chocolate-y enough both for the look and flavor, and the cherries were dried… maybe I baked it too long or the temperature was too high?… Anyhow, my recipe this time is a little messy with note-to-self’s everywhere. I need to fine tune the recipe, so there will be Cherry Chocolate Shortbread Bars version #2…
Cherry Chocolate Shortbread Bars
2 sticks (4oz each) unsalted butter– soften
1 cup icing sugar
2 cups flour– maybe down to 1 1/2 cup?
1/4 cup unsweetened cocoa powder– maybe up to 1/2 cup?
2 tbsp dry whole milk powder
1 tbsp tapioca starch– maybe skip?
1/2 tsp salt
1 cup dried cherries– coarsely chopped
- Preheat oven to 350°F. Line a small jelly roll pan with parchment paper.
- Cream butter and sugar until smooth. Combine flour, cocoa powder, tapioca starch and salt in a bowl.
- Turn mixer speed to low, gradually add in flour. Mix to combine ( maybe better if mix with fingers like making pastry for Malaysia pineapple cookies?). Add in dried cherries. Stir to mix well. Form a dough.
- Roll the dough between two sheets of plastic wrap to the size of jello roll pan. Transfer dough to the pan, adjust to fit the pan evenly. Use a fork to prick the top. Bake for 30 minutes.
- Cool in the pan on a rack completely. Drizzle top with melted chocolate (extra) if desired. Remove from the pan, cut into cookie bar sizes. Store in air tight container.