Classic Lindt Shortbread with Sea Salt Recipe

Name: Classic Lindt Shortbread with Sea Salt
Prep time: 15 min
Cook time: 24 min
Total time: 39 min
Yield: 24 servings
Ingredients: 1 cup (250 mL) unsalted butter, at room temperature; ½ cup (125 mL) packed brown sugar; ½ tsp (2 mL) vanilla extract; 2½ cups (625 mL) all-purpose flour; 3 bars (100g each) Lindt Excellence 70% Cacao Dark Chocolate, broken into squares; Maldon sea salt

Ingredients

1 cup (250 mL) unsalted butter, at room temperature
½ cup (125 mL) packed brown sugar
½ tsp (2 mL) vanilla extract
2½ cups (625 mL) all-purpose flour
3 bars (100g each) Lindt Excellence 70% Cacao Dark Chocolate, broken into squares
Maldon sea salt

	PREP TIME 15m	COOK TIME 24m	TOTAL TIME 39m
YIELD 24 servings

Instructions

Heat oven to 325°F (160°C). Line two baking sheets with parchment paper.
Using an electric mixer, cream together butter, sugar and vanilla until light and fluffy.
Stir in flour, 1/2 cup (63g) at a time; mix until all flour is incorporated and dough forms a ball. Cover and refrigerate for 10 minutes.
Working on lightly floured surface, roll dough out until approximately 1/2 inch (1cm) thick; cut into 24 rectangles. Using a spatula, transfer cookies to prepared baking sheets, placing 1 inch (2.5cm) apart. Top each cookie with one piece of chocolate.
Bake, in batches, for 12 to 15 minutes or until cookies just begin to brown. Cool for two minutes; sprinkle lightly with sea salt. Cool completely on baking sheets before transferring to storage containers.

Desserts