Funfetti Shortbread

I made this shortbread for a Macmillan coffee morning we had at work. I found it kind of disappointing, shortbread isn't that interesting but the sprinkles were fun!

 

Funfetti Shortbread (from Cookies and Cups)

 

225g butter, room temperature

2 tsp vanilla

1/2 tsp salt

95g icing sugar

250g flour

100g sugar strands/sprinkles

Preheat oven to 180°C. Grease and line a 23 x 23cm tin with greaseproof paper. 

Cream together the butter, vanilla and salt until light and fluffy. Add in the sugar and mix until incorporated. Seive and then fold in the flour, mixing until just incorporated. Stir in sprinkles until evenly distributed.

Press the dough into the tin and bake for 35-40 mins until the top is dry and lightly golden. Allow to cool completely in the tin and then cut into pieces.

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.

Millionaire's Shortbread

I've been making lots of ice cream using condensed milk, but only half the tin, which left me with the other half of the tin. The only thing I could think to do with half a tin of condensed milk was caramel and therefore millionaire's shortbread and who doesn't love it?! It was just as good as I remember it being as a child and brought back loads of lovely memories of birthday parties and things growing up.

Millionaire's Shortbread (from BBC Food)
(Makes 20 pieces)

For the shortbread

225g plain flour

175g unsalted butter, cold, cut into cubes

75g caster sugar

 

For the topping

150g butter

1 x 375g can condensed milk

100g golden syrup

350g milk chocolate, chopped into small pieces

Preheat the oven to 150C. Line a 23cm square cake tin with baking parchment.

Combine the flour and butter cubes in a bowl and rub in with your hands until the mixture resembles fine breadcrumbs.

Add in the caster sugar and stir until combined.

Tip the mixture into the tin and spread it out evenly with the back of a spoon. Then press the shortbread down firmly with your knuckles so that it is tightly packed in the tin.

Bake the shortbread for 30 minutes or until very light golden brown. Set aside to cool.

Meanwhile, for the topping, heat the butter, condensed milk and golden syrup in a saucepan, stirring occasionally until the butter is melted and the mixture is smooth.

Increase the heat and bring the mixture to the boil, stirring frequently. The caramel will thicken and turn golden-brown. Set aside to cool slightly, then pour over the cooled shortbread. Allow to cool completely.

Melt the chocolate in a bowl set over a pan of simmering water, stirring occasionally.