BLACK COCOA SHORTBREADS

These rich, delicate shortbreads get their intense flavour and dark hue from black cocoa powder, which you can find at Bulk Barn. They can also be made with whatever cocoa powder you have on hand, with delicious results. Try to resist the urge to eat them for at least three days, as they noticeably improve with age.

1 1/2 cups (375 mL) all-purpose flour

1/3 cup (80 mL) black cocoa powder

1/4 cup (60 mL) cornstarch

1 cup (250 mL) unsalted butter, softened 1/2 cup (125 mL) icing sugar, sifted

1 tsp (5 mL) pure vanilla extract

Flaky sea salt, preferably Maldon

1 In a small bowl, sift together flour, cocoa and cornstarch. Set aside.

2 In a stand mixer fitted with a paddle attachment, beat butter, sugar and vanilla on medium speed until smooth, about 2 minutes. Stop machine and add half of flour mixture. Mix on low until combined. Stop machine and add remaining flour mixture. Mix on low until combined. Divide dough in half and roll each portion into a 7-inch (18 cm) log. Wrap each log in plastic wrap and twist ends to smooth out dough. Refrigerate until firm, at least 4 hours, preferably overnight.

3 Preheat oven to 325°F (163°C). Line 2 large baking sheets with parchment paper.

4 Working with 1 log at a time, cut into 1/3-inch (8 mm) thick rounds. (Bake smaller end pieces for a cook’s treat.) Place 1 inch (2.5 cm) apart on a prepared sheet. Sprinkle lightly with salt. Bake, rotating sheet at halfway mark, until cookies are set, about 15 minutes. (When first tray is 5 minutes away from being done, prepare second tray for baking.) Remove from oven, cool 5 minutes, then carefully transfer to a rack to cool completely.

5 Store in an airtight container at room temperature for up to 1 month.

Makes 36 cookies