Crumbly shortbread cookies

Ingredients

• 250 g flour plus extra for rolling
• 125 g semolina or corn grits
• 250 g butter plus
• 125 g powdered sugar
• 200 g dark chocolate
• salt

Cooking

Step 1

Beat butter with powdered sugar until fluffy. Add the sifted flour, semolina (or corn grits) and salt. Quickly knead into a smooth dough. Form a ball, wrap in cling film. Place in refrigerator for at least 30 minutes.

Step 2

Take the dough out of the refrigerator. Roll it out on the table into a layer 2 cm thick. Cut out circles with medium molds and transfer to a baking sheet covered with baking paper.

Step 3

Bake in the oven at 150°C for 40-45 minutes, depending on size. Remove the tray from the oven and cool to room temperature.

Step 4

During this time, melt the chocolate in a water bath. Arrange the cookies on a flat dish or tray and dip a spoon into the melted chocolate to drizzle it over the cookies. Let the chocolate harden and serve.