NO-FUSS CHOCOLATE SHORTBREAD FINGERS: for busy families; easy

Classic shortbread in the Scottish style: simple prep, sensational flavour...

first posted 2015

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

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

Result? A rich, crumbly chocolatey delight.  

It's not very healthy -- the shortbread contains butter and icing sugar -- but wholemeal flour adds fibre and slows down the absorption of sugar.  

This amount of ingredients is enough for an average family (but doubles easily for larger groups).  

Portion control is the key.  If you like, cut it into small squares instead of fingers; there will be more to go around and no one will suffer from chocolate overload.

Cost: £4.50 (9/24) (more for some vegan margarines & spelt flour)
Serves: depending on size, 10-20

Ingred:
   7 oz/215 gms plain flour, wheat or spelt (half white, half wholemeal makes a  nuttier, crunchier biscuit)
   1 tsp baking powder
   45gms/1.5oz unsweetened cocoa powder

   1 tsp instant expresso powder
   1/2 tsp salt
   250gm/8 oz softened unsalted butter, left out overnight or zapped in the microwave for 20 sec OR vegan margarine, measured from a solid block & left to soften
  125gm/4oz icing sugar
   1 tsp vanilla extract
    

Decoration: melted white chocolate or icing sugar

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.  (If using w/meal flour, add the leftover bran and mix in)
3. Using a hand or stand mixer, beat fat & icing sugar until light coloured, about 3 minutes
4. Mix in vanilla.  
5. Add flour and beat on low speed until the dough starts clumping together.   
6. 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.  Smooth out as much as possible with a spatula; if there are holes, patch them with dough from a thicker part.  
7. Use a sharp knife to mark out but not cut into fingers.  (You are simply making guidelines for cutting the shortbread when cooked.)  
8. Bake 40 mins until top changes from shiny to dull and it feels firm to the touch.
9. As soon as the tin comes out of the oven, cut the shortbread according to your guidelines.
10. Leave in the tin to cool for 30 mins, then move the shortbread to a wire rack.
11. Drizzle with white chocolate or dairy-free chocolate OR dust lightly with icing sugar
12. Leftovers keep well up to 3 days in an airtight tin

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.