Chocolate Shortbread

Sure to please both chocoholics and shortbread fanatics, these biscuits can be left plain or decorated with melted chocolate, which of course was my choice! 



Ingredients:
Makes about 40
  • 250g butter, softened
  • 1 cup icing sugar, sifted
  • 1 tsp vanilla essence
  • 2 cups plain flour, sifted
  • 1/2 cup cocoa, sifted 
  • 100g milk chocolate, for decorating

Directions:
Beat butter and sugar in a bowl with an electric mixer until light and fluffy. Mix in vanilla. Fold in sifted flour and cocoa; mix well. 

Press dough into a ball. Roll out dough to a 5mm thickness between two sheets of cellophane, to avoid the dough sticking. Cut into fingers or shapes. 

Place on greased baking trays. Pierce well with a fork. Bake at 150 degrees C for about 25 minutes, or until firm. Cool on trays for 2-3 minutes. Transfer to a wire rack to cool completely. 

Melt the chocolate and dip 1/2 of each cookie, letting the extra chocolate drip off. Place on cooking paper to harden. 







Original Recipe from "Irresistible Biscuits, Cookies and Shortbread".

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