buttery
shortbread

Shortbread

Choco Leibniz Chocolate Shortbread

10 minutes preparation - 1 hour refrigeration - 12 minutes cooking

Ingredients

175g unsalted butter, softened
85g golden caster sugar
200g plain flour
2tbsp cocoa powder
100g CHOCO LEIBNIZ tDark biscuits, crushed

Method

  1. Preheat the oven to 180°C/350°F/Gas Mark 4 and line a baking tray with baking paper.
  2. Mix the butter and sugar together with a wooden spoon. Stir in the flour and cocoa, followed by the crushed CHOCO LEIBNIZ – you might need to mix it together with your hands at this stage.
  3. Halve the dough and roll each piece into a log about 5cm in diameter. Wrap in cling film and chill for an hour or two.
  4. Slice the dough logs into 1cm thick rounds, transfer to the prepared baking tray and bake for 10 to 12 minutes. Allow to cool on the tray rather than on a wire rack.
     

 

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