Name: Double choc shortbreads
Prep time: 30 min
Cook time: 12 min
Total time: 1 h 15 min
Yield: Makes 25
Cuisine: British
Ingredients: 200g butter cubed; 325g plain flour plus extra for rolling; 100g caster sugar; 1 tsp vanilla extract; 2 egg yolks; 100g dark or milk chocolate chips; 200g bar white chocolate melted; red writing icing tube

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Double choc shortbreads

Double choc shortbreads

Sarah Cook

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Makes 25

Easy

Prep: 30 mins

Cook: 12 mins

Plus chilling

A star rating of 4.7 out of 5.25 ratingsRate

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These sweet treats will go down a storm at your next bake sale, and cost only around 15p each to make

Freezable (Freeze un-iced biscuits only)

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A star rating of 4.7 out of 5.291 ratings

Ingredients

Nutrition

Units:

MetricUS

200g butter

cubed
325g plain flour

plus extra for rolling
100g caster sugar
1 tsp vanilla extract
2 egg yolks
100g dark or milk chocolate

chips
200g bar white chocolate

melted
red writing icing

tube

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Nutrition: per serving

kcal192
fat11g
saturates6g
carbs22g
sugars12g
fibre0g
protein2g
salt0.12g

low

Method

step 1

Rub the butter into the flour to make crumbs, then stir in sugar, vanilla, yolks and chocolate chips and bring together to form a dough. Roll out on a lightly floured surface and stamp out 6cm round biscuits. Re-roll the trimmings and repeat. Arrange on parchment-lined trays and chill for 30 mins.
step 2

Heat oven to 200C/180C fan/gas 6. Bake biscuits for 10-12 mins until golden. Cool. Spread each with white chocolate and leave to set. Decorate, or write on buyer’s name with red icing on the spot, if you like.

Recipe from Good Food magazine, March 2011

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A star rating of 4.7 out of 5.25 ratings

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