CHOCOLATE SHORTBREAD, An Indulgence,.Easy-Peasy, Not Healthy

No, we are not "ALL GONNA DIE!!!" if we have a bit sugar now and again...

Indulgent easy-peasy chocolate shortbread
 "They all took one bite and went 'Wow''

This classic chocolate shortbread is perfect for parties.  It's very easy to make; the dough is a doddle and is pressed into a baking tin with no rolling, no fuss.  

It's not healthy -- the shortbread contains butter and icing sugar -- but portion control is the key.  This amount of ingredients is enough for a small family but it can be doubled for larger groups.  As an occasional treat, the cookies won't harm anyone.

The shortbread is a rich, crumbly chocolatey delight.  Cut it into small squares instead of fingers; there will be more to go around and no one will suffer from chocolate overload.

Cost: £2
Serves: depending on size, 10-20

Ingred:
   7 oz/215 gms plain flour (or to be healthier, half white half wholemeal flour or completely wholemeal for a nuttier, crunchier shortbread)
   1 tsp baking powder
   1 1/2oz/45 gms unsweetened cocoa powder
   1 tsp instant expresso powder
   1/2 tsp salt
    8 oz/250 gm softened unsalted butter, left out overnight or zapped in the microwave for 20 sec  
   4 oz/125 gm icing sugar
   1 tsp vanilla extract
    whole hazelnuts (opt)

Method:

1. Preheat oven to 300f, 150c, gas 2-3
2. Sift together flour, cocoa, expresso powder, baking powder and salt, using a fine-mesh sieve.  (This helps gives the shortbread its light texture.  If using w/meal flour, add the leftover bran and mix in)
3. Using a hand or stand mixer, beat butter and icing sugar until smooth and light coloured, about 3 minutes
4. Mix in vanilla.  Add flour and beat on low speed until the dough starts clumping.   
5. Press the dough into a 9x12 inch/30x23 cm tin or equiv. (67 uses an 8 inch square), pushing it into the sides and corners.  If there are holes, patch them with dough from a thicker part.  
6. Level the top with a spatula or knife. 
7. Use a sharp knife to mark out the biscuits.  (You are not cutting through the dough, simply making guidelines for cutting the shortbread when cooked.) 
8. Place a whole hazelnut or, for kids, a smartie, in each square OR see step 12 
9. Bake about 40 mins until top changes from shiny to dull and it feels firm to the touch.
10. As soon as the tin comes out of the oven, cut the shortbread according to your guidelines.
11. Leave in the tin to cool for 30 mins, then move the shortbread to a wire rack.
12. Drizzle with white chocolate.

Choco-shortbread
with white chocolate drizzle

Comments:
''They all took one bite and went 'Wow!'"
 Supervisor, Political Volunteers


 

  




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This recipe has  been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.