Sunday 28 April 2013

Posted by Judie on Sunday 28 April 2013
Sure to please both chocoholics and shortbread fanatics, these biscuits can be left plain or decorated with melted chocolate, which of course was my choice! 

Makes about 40
  • 250g butter, softened
  • 1 cup icing sugar, sifted
  • 1 tsp vanilla essence
  • 2 cups plain flour, sifted
  • 1/2 cup cocoa, sifted 
  • 100g milk chocolate, for decorating

Beat butter and sugar in a bowl with an electric mixer until light and fluffy. Mix in vanilla. Fold in sifted flour and cocoa; mix well. 

Press dough into a ball. Roll out dough to a 5mm thickness between two sheets of cellophane, to avoid the dough sticking. Cut into fingers or shapes. 

Place on greased baking trays. Pierce well with a fork. Bake at 150 degrees C for about 25 minutes, or until firm. Cool on trays for 2-3 minutes. Transfer to a wire rack to cool completely. 

Melt the chocolate and dip 1/2 of each cookie, letting the extra chocolate drip off. Place on cooking paper to harden. 

Original Recipe from "Irresistible Biscuits, Cookies and Shortbread".
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