Double Chocolate Shortbreads

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Now these are supposedly meant to be shortbreads…however I would disagree. The texture is more of a crumbly biscuit rather than a buttery, moreish shortbread. They are perfectly tasty (although perhaps lacking in depth of flavour) and the perfect accompaniment to a cup of coffee while catching up with a friend (as I discovered today when I managed to scoff three of them – oops!) but do not embark upon making them thinking that you will create traditional shortbread.

I made these as I was visiting one of my friends who is allergic to egg – shortbread seemed to be the perfect option. I considered lemon, chocolate chip and espresso choc chip but found this BBC Good Food recipe which seemed easy enough to whip up quickly this morning. I managed to make 20 biscuits from the mixture.

Ingredients

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175g butter (softened)
85g golden caster sugar
200g plain flour
2 tablespoons cocoa powder
100g chocolate chips (milk or dark – I used 100g of dark chocolate that I chopped into small bits)
Method
1) Mix the butter and sugar together with a wooden spoon. Stir in the flour and cocoa, followed by the chocolate chips (you might need to mix it together with your hands at this stage – I didn’t).

2) Halve the dough and roll each piece into a log about 5cm thick. Wrap in cling film and chill for 1 hour or for several days (It can be frozen for up to 1 month).

3) Heat the oven to 180C/160C/Gas 4. Slice the logs into 1cm-thick rounds, transfer to a baking tray lined with baking parchment and bake for 10-12 minutes. Cool on the tray.

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Happy baking!

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