Thursday, 10 April 2014

Double Chocolate Shortbreads

These are addictive! Ridiculously so, I couldn't leave to box alone! They tasted a bit more like really buttery cookies than shortbread but that could be for a couple of reasons. Firstly I didn't leave them in the fridge to chill and secondly my oven is doing funny things to cakes and biscuits so everything is undercooked. So moreish though!

Double Chocolate Shortbreads (from Good Food Magazine May 2011)
(Makes 12)

175g butter, softened
85g golden caster sugar
200g plain flour
2 tbsp cocoa powder
100g chocolate chips, milk or dark
Mix the butter and sugar together with a wooden spoon. Stir in the flour and cocoa, followed by the chocolate chips, you might need to use your hands.

Halve the dough and roll each piece into a log about 5cm thick. Wrap in cling film and chill for 1 hr or for several days.

Heat the oven to 180C. Slice the logs into 1cm-thick rounds, transfer to a baking tray lined with baking parchment and bake for 10-12 mins. Cool on the tray.

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