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:

SINGLETON'S GINGER 'N CHOCOLATE PLUS CHERRY LOAF CAKES: small households, easy-peasy, higher fibre indulgence

Two different delicious loaf cakes from one baking session;  eat one, freeze the other...

Ginger in syrup is the shared flavour but one loaf has chocolate added  
while glace cherries stud the other.
'Really nice texture and the flavours were very good.'  Taster

With the Christmas season coming up fast, there is no harm is stashing a few baked goods in the freezer for expected or surprise visitors.

Mary Berry's one-bowl-Madeira cake recipe is the basis for this week's 'treats' recipe.  Two different 1-pound moist loaves are produced, easily and quickly.  And they'll last a week in the fridge or a couple on months in the freezer. 

67goingon50 made two contrasting loaves but if you have a favourite, make two of the same.  67 chose ginger in syrup with either chocolate chips or glaze cherries but choose your own flavourings.

Ingredients:

175gm/6oz softened butter (it must be soft)
   175gm/6oz caster sugar
   150gm/5.3oz self-raising flour (add 1 tsp baking powder to plain flour)
     75gm/2.6oz self raising brown flour
     50gm/1.75oz ground almonds 
      4 large eggs

      3-4 globes of stem ginger in syrup, finely chopped

   1/3-1/2 generous cup chocolate chips

   1/3-1/2 generous cup halved glace cherries 

Icings:

Chocolate: 300g/10.5 oz 70% dark chocolate; 1 tbsp veg oil or butter

Cherry: 1-2 tbsp soft butter; 3/4 cup icing sugar; either water or milk to thin OR

1-2 tbsp juice from glace cherries OR cherry brandy OR brandy

 

Method: 

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.