Chocolate cocoa nib shortbread
Bread
This recipe was originally adapted from Clotilde Dusoulier's very chocolate cookies. I wasn't patient enough to let them chill in the fridge so I took out the raising agents and pressed the dough into a tin. Now I make them with less sugar so that you can really taste the dark chocolate and i halved the amount of sea salt because whilst I loved it I had too many guests asking if I'd over-salted them! They are dense and rich and highly addictive!
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