It uses almond flour and granulated sugar in the cocoa dough. The plain version of the shortbread uses rice flour and powdered sugar. You can make both at once if you start the butter out in separate bowls. The plain version is in Recipe ID: 495605.
Ingredients: 20 cookies that can be eaten in 3~4 bites
Make this in a twisted style. Bring the butter to room temperature or soften in the microwave, and whip as to add air. Add the Hanami sugar (granulated sugar) and whip again as if rubbing it in. Make it fluffy.
Mix cake flour, almond flour, and cocoa together, and sift into the bowl. Use a bench scraper to scrape the edges of the bowl and mix. Form into one lump.
Roll the dough to 1 cm thick on a pan, wrap in plastic wrap and store in the fridge. Let it sit for about an hour.
Preheat an oven to 170 °C. Cut the dough into bars on a work surface that's been dusted with flour. Prick holes in the bars to make them look the way shortbread usually does. (The photo shows the plain shortbread version.)
Bake in a 170℃ oven on the middle rack for about 20~25 minutes. Adjust the time depending on your oven. Since the color of the chocolate dough will not change, keep an eye on it when the baking time is almost up so that it doesn't get burned!
Story Behind this Recipe
Shortbread cookies are easy to make. Even kids can make these, so feel free to make the plain version for Valentine's Day with your kids and give as gifts!
I cooled on top of a rack, but it is fragile just after baking, so be careful. This is a snack enjoyed by biting into, so I recommend using butter, which has a better flavor than margarine. Please feel free to add granulated sugar to the almond flour.