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Chocolate Shortbread Cookies
Instructions
For the dough I use quick-cooking oat flakes – thin and brittle, they soak up moisture well and will not be coarse in the finished cookies.
A single egg is quite enough – any more will make the shortcrust dough tough and rob it of its crumbliness.
Add the sugar. The amount given gives a moderate sweetness without being cloying – those with a sweet tooth can add an extra tablespoon.
Pour in the thick sour cream – it gives the dough its softness and a slight “milky” note.
Weigh out the oat flakes and add them. There is no need to grind them further – the flecks will be visible in the dough and give the cookies a special flavour.
Add the measured amount of wheat flour.
Scoop the cocoa powder level, without a heap – otherwise the flavour will turn “bitter and dark”.
Add 50 millilitres of vegetable oil – it replaces butter and speeds up the preparation.
Scoop the baking powder with a heap – this will give a fluffy texture.
Shortcrust dough does not like a long knead – the quality of the baking suffers. Quickly bring the ingredients together, then put the chocolate ball of dough in the refrigerator for 20–30 minutes.
Roll out the dough to a thickness of 5–8 millimetres – do not go thinner, or the cookies will turn out dried out.
Cut out shapes with cutters. If you do not have any, a thin coffee cup will make neat rounds.
Transfer the shapes onto baking parchment, then pick up the sheet from both sides and move it onto a baking tray – this way the cookies will not lose their shape.
Put the cookies into a hot oven at 180 degrees. After 20 minutes the crumbly cookies are ready – transfer them onto a plate.
I store the chocolate shortbread cookies in a paper bag or a box. They do not like damp; in a dry place they stay crumbly and crunchy for a week.
Tips
- 1
DO NOT MIX THE DOUGH FOR TOO LONG – the shortcrust structure is “spoiled” by over-kneading. Once the ingredients are combined, into the refrigerator it goes.
- 2
20–30 MINUTES IN THE REFRIGERATOR – this is a must. The dough will “rest”, the fat will firm up, and the layers will keep their crumbliness during baking.
- 3
A THICKNESS OF 5–8 MM is the “golden mean”. Thinner and it will dry out, thicker and it will not bake through in the middle.
- 4
STORE IN A PAPER BAG – plastic “suffocates” the cookies and they turn soft. The same principle works for other kinds of shortbread cookies.
FAQ
Which cocoa should I choose? +
Alkalised (Dutch-processed) cocoa gives a rich dark colour and a balanced flavour, the classic choice for baking. Natural (untreated) cocoa is more acidic and lighter, but more aromatic. Avoid drinking-chocolate mixes and ready-made beverages – they contain a lot of sugar and powdered milk. For “super-chocolatey” baking, add 20 g of melted dark chocolate (70%) to the dough. Check the cocoa butter content – at least 20% for good cocoa.
What can I use instead of sour cream? +
Alternatives: thick plain yogurt (light and slightly sour), kefir 3.2% plus 1 tbsp of vegetable oil (a lighter option), cream cheese (a denser texture), softened butter (200 g) plus 50 ml of milk (the classic shortcrust). Sour cream of 15–20% is the “golden mean”: not too rich, giving softness without a greasy feel. Sour cream of 30% can be used, but reduce the oil. For vegans – plant-based sour cream or coconut yogurt plus 1 tbsp of lemon juice. Do not use low-fat versions – the shortcrust quality will suffer.
How long do the cookies keep? +
In a dry paper bag or a tin box at room temperature – 5–7 days. The first 2–3 days give maximum crunch. In a plastic container they will soften within 2–3 days. In the freezer (raw dough) – up to 1 month wrapped in film, thaw in the refrigerator. In the freezer (finished cookies) – up to 2 weeks, thaw at room temperature. To “refresh” them, put a slice of apple or a piece of bread in the box – it will restore a little softness. Do not store them next to strongly scented foods.
What do they go with? +
A classic of the homemade afternoon snack: with hot milk, cocoa, tea or coffee. With fruit juice (orange, apple) – for children. For a “tasty pairing”, add a scoop of vanilla or rich creamy ice cream on top. With a berry mousse or jam – the cookies make a “base” for dessert. As a base for a cheesecake – crumble the cookies, mix with butter and press into a tin. As a gift – pack them in a tin box with a ribbon. For a picnic – they are easy to carry and do not crumble in a backpack.
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