بسكويت بالزعتر والشوكولاتة

Arabic 10 Mins Prep · 30 Mins Cook

1. Melt the butter.
2. Heat the oven to 160°C, gas mark 2.
3. In a large bowl, whisk together the flour, sugars and salt. Add the melted butter and ½ tbsp of za’atar and stir to combine.
4. Chop the chocolate and stir half into the mixture.
5. Line a 20cm-square baking tin with a strip of baking paper and press the mixture into the tin. Ensure that the top is leveled evenly.
6. Bake for 20-25 minutes, or until slightly golden around the edges.
7. Cut the shortbread into squares while still hot and set aside to cool completely in the tin.
8. Melt the remaining chocolate.
9. Dip the shortbreads – at an angle – into the chocolate and sprinkle over the remaining za’atar.
10. Serve immediately or store in an airtight container for upto 3 days.

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