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…
Ingredients
120ml Cake Flour
60ml Cocoa Powder
45ml Cornflour
60ml Castor Sugar
100g Butter
Method
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 🙂
Happy Baking!
i like making shortbread biscuits, so i thought i’d give this a go.
this was a very difficult one to spread out on the baking paper. the batter came out very mushy, but probably because i had around 120g or so of butter. so i added some more flour (2 or 3 tablespoons). baked at 165C in our oven (i always go a little less) for 35 minutes. let them cool down and bam! a soft fluffy biscuit.
usually shortbreads are more solid and crunchy. these ones came out a lot like my mom’s custard biscuits. but the chocolate is the bomb! i bought lindt cocoa last year and haven’t used much of it, which is odd, because love chocolate only a little less than my wife.
i’m definitely giving this another go one day. 😉
Good job for trying though! I do find you have to use a smaller baking tray but the mixture is usually a nice consistency so you can just mould/shape it to your liking. I made shortbread balls last week and they turned out so nicely.
look forward to hearing how the next batch turn out 🙂
having another go now. they were really good on thursday and didn’t last too long with the two of us. 🙂
unfortunately we only have two trays and both are medium sized… to go with our medium sized oven. i’ll really do like using baking paper, so i’ll keep spreading it into a circle. got my laptop on the washing machine pumping an online 80s radio station, so i’m having fun.
*dances away like a straight white guy*
eish! today’s batch could only have come out worse if i burnt them. or maybe burning them would have been better? after about 10 minutes i had a peek into the oven and saw the edges had melted outwards and the whole thing had holes everywhere from bubbling. baked it all the way to 35 minutes, but it came out terrible. it’s cooled down, but it’s as if all the ingredients never joined during the baking process. almost cooled down all the way and it’s as brittle as sea sand biscuits. 🙁
i’m blaming the butter. apparently, according to the date stamp on the wrapping, it expired 13th of january. i’m thinking that might be the problem. or maybe it wasn’t mixed as well as the other day.