Cacao Butter Shortbread

This post is brought to you by Caveman Coffee Co., one of the #Choctoberfest sponsors. Cacao Butter Shortbread is rich, buttery shortbread, with a hint of chocolate flavor.

Cacao Butter Shortbread

You might be asking yourself, what is cacao butter, and why would it be used in making shortbread?

 Cacao Butter

Cacao butter is the fat that is extracted from cocoa beans, and is used in making chocolate. It looks a little like dried-out white chocolate chunks, and smells divine, just like chocolate.

Cacao Butter

I initially thought it would work like butter, and that because it has a melting point slightly below that of body heat, I could easily cut it into my shortbread dough. Not quite. I ended up having to knead the mixture with my hands, which did help it come together.

Cacao Butter Shortbread

I also ended up using more butter than I planned–I thought I could get away with using half butter and half cacao butter.

Cacao Butter Shortbread

No matter, though. The shortbread, while a little on the crumbly side, is rich-tasting, and perfect with a cup of coffee.

Cacao Butter Shortbread

Cacao Butter Shortbread

Cacao Butter Shortbread

Ingredients

  • 1 1/4 C flour
  • 3 Tbsp. sugar
  • 1/2 C butter
  • 1/4 C cacao butter

Instructions

Preheat the oven to 325 degrees F.
In a mixing bowl, combine the flour and sugar. Cut in the butter with a pastry cutter, and cut until the mixture resembles coarse crumbs. Add in the cacao butter, and with clean hands, work into the dough (break apart any larger clumps).
On a lightly floured surface, pat the dough out into a rectangle approximately 6x8-inches and 1/2-inch thick. Cut into strips about 1-inch wide and 3-4-inches long.
Place on an ungreased baking sheet and bake for 35-30 minutes or until lightly golden brown. Cool five minutes on the baking sheet on a wire rack, then remove from the baking sheet and cool completely.

Did you make this recipe?

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DISCLOSURE: I was provided product by Caveman Coffee Co., as one of the sponsors of Choctoberfest 2016. No other compensation has been provided.

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13 Replies to “Cacao Butter Shortbread”

    • Hi Sarah, I don’t typically do gluten-free baking, but I don’t see why it wouldn’t work with a cup-for-cup type wheat flour substitute. If you try it, please let me know how it turns out.

      • Well, I just put my 1 for 1 gluten free flour short bread bars in the frig and am hoping they’ll stiffen up! When I took the pan out of the oven, all the bars had run together and formed one giant oozing mass of shortbread … so don’t know if it was the flour or if I used too much butter. Will keep you posted!

        • I’ve had that happen to me when making shortbread before. I used a European-style butter that had a higher fat content than what I was used to. It may be that you need to reduce the amount of regular butter – Again, I don’t do a lot of GF baking, so I don’t know how the flour might affect that.

  1. Thanks for the recipe. I had never thought of using cocoa butter in shortbread. It’s a fantastic idea.

    I made vegan Scottish shortbread which contains ground rice to give it more texture. The method is also different and makes incorporating the cocoa butter far easier.

    3/4 cup vegan butter
    1/4 cup cocoa butter (finely grated)
    1/2 cup icing sugar (powdered sugar)
    1/2 cup plain flour (all purpose flour)
    1/2 cup cornflour (corn starch)
    1/2 cup ground rice
    Pinch of salt
    Vanilla or almond extract

    Cream together butter, cocoa butter and icing sugar until light and fluffy. Using a dough hook blend in all other ingredients. Form into fingers and bake at 325F or 160C until golden brown (about 35-40 minutes).

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