Last night while Paul was working late I decided to try the Chocolate Shortbread recipe in this month’s issue of the Ideas Magazine. Simple, with few ingredients and 45minutes baking time, here is the recipe…
Add all the dry ingredients into a bowl.
Add the softened butter and mix in using your fingers until dough is formed.
Grease a loaf tin or small baking tray, and press dough into the tin.
Dough can be about 2cm thick, or to your preference.
Prick the top of the dough with a fork, in a pattern of your choice.
Bake at 170 degrees for approximately 45mins or until firm on top.
*remember everyone’s oven is different so check your shortbread after about 30mins.
Once baked, cut into rectangles or squares, sprinkle castor sugar over the shortbread and leave to cool on a cooling rack.
I do love a recipe that doesn’t require lots of admin and washing up, so this shortbread recipe really suits me.
Try it out and let me know how it goes 🙂