Chocolate Shortbread

Directions

1. 1
   Preheat the oven to 325°F. Line 2 large baking pans with parchment paper.
2. 2
   Beat butter, powdered sugar and vanilla extract in a large bowl with an electric mixer until light and fluffy. Sifted flours and cocoa powder into a medium bowl. Beat into butter mixture in 2 batches. Turn the dough onto a lightly floured surface and knead lightly for 5 mins.
3. 3
   Divide mixture into 6 equal portions. Use your hands to press each dough portion into a 5-inch round. Mark each shortbread round into 6 wedges with the back of a large knife, then prick with a fork. Use your fingertips to pinch the edges of the rounds. Sprinkle top with the sugar crystals.
4. 4
   Bake for about 45 mins or until cooked through. Cool completely in pan on a wire rack.