{"id":4018,"date":"2020-09-17T08:05:24","date_gmt":"2020-09-17T05:05:24","guid":{"rendered":"https:\/\/baketheclick.gr\/?post_type=project&p=4018"},"modified":"2025-11-06T11:46:26","modified_gmt":"2025-11-06T09:46:26","slug":"salted-dark-chocolate-shortbread","status":"publish","type":"project","link":"https:\/\/baketheclick.gr\/en\/recipe\/salted-dark-chocolate-shortbread\/","title":{"rendered":"Salted dark chocolate shortbread"},"content":{"rendered":"
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NOTES<\/p>\n

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  1. The cookie dough can be made ahead and stored, tightly wrapped in plastic, up to 1 week in the refrigerator, or 1 month in the freezer.<\/li>\n
  2. Cookies can be baked and stored in plastic wrap or an airtight container for 5-6 days.<\/li>\n
  3. If you don\u2019t have salted butter, you can add 1\/2 tsp sea salt to unsalted butter.<\/li>\n
  4. Recipe based on Alison Roman’s original recipe: \u00a0https:\/\/www.bonappetit.com\/recipe\/salted-butter-and-chocolate-chunk-shortbread<\/a><\/li>\n<\/ol>\n<\/div>\n<\/div><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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