Got duped into baking again! The lesson before my last english language lesson, right at the end of it, when Mei (our teacher- it's a welsh name) said "oh, tommorow is our last lesson, so we'll probably have a quiz and some cake or something" then there was a bit of a pause, and then someone in my class was like "....Mel, will you bake something??" and Mei said "well Mel i wasnt going to ask but yeah, bake something for us....please??". So haha, yeah, rushed home and baked with whatever i had around in the cupboards. This is a recipe i adapted from Good Food magazine- I doubled it, used golden caster sugar (my preferred sugar for baking) and also cooked the shortbread for a couple more minutes- otherwise I found they werent fully cooked/ too crumbly. They are utterly delicious, especially with a freshly brewed cup of Illy coffee to dip in!
Chocolate Shortbread (makes around 75)
350g softened butter
170g golden caster sugar
400g plain flour
4 tbsp cocoa powder
200g milk chocolate chips (or milk chocolate bars chopped up finely)
1. Preheat the oven to 180C. In a large bowl, cream the butter and sugar together. Add the flour and cocoa, and begin to mix with your hands until it is well combined.
2. Mix in the chocolate chips in with your hands, until they are well mixed into the shortbread “dough”. Roll handfuls of the dough into a sausage shape, slice into around 1cm rounds.
3. Place about 25 of these slices onto a greaseproof paper lined baking tray, and bake for 14 minutes. You should make about 75 mini-shortbreads, so will bake 3 batches. Allow the biscuits to cool for at least 20 minutes, and serve!
No comments:
Post a Comment