Wednesday, October 12, 2016

Chocolate shortbread

These delicious chocolate shortbread make beautiful gifts for friends and family in the festive season.

Chocolate shortbread
  1. Step 1

    Grease and line base and sides of a 18cm x 28cm lamington pan. Beat butter and sugar in a bowl with electric beaters until pale. Sift in flour, cocoa and soda and beat slowly until just combined. Spread in pan and smooth with a spatula. Prick all over with a fork. Chill for 15 minutes.

  2. Step 2

    Preheat oven to 180°C. Cook shortbread for 25 minutes or until firm to touch. While it's still hot, use a knife to score it into 12 rectangles. Cool slightly, then remove from pan and cut into 12 pieces. Dust with icing sugar before serving. Shortbread will keep for 3-4 days in an airtight container.

Chocolate and peanut caramel shortbread

Chocolate and peanut caramel shortbread

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