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Double chocolate shortbreads

Double chocolate shortbreads

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A star rating of 4.3 out of 5.100 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 10

You're only five ingredients away from a double chocolate melt-in-your-mouth delight

Nutrition: per shortbread
HighlightNutrientUnit
kcal290
fat18g
saturates11g
carbs31g
sugars15g
fibre1g
protein3g
low insalt0.22g
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Ingredients

  • 175g butter , softened
  • 85g golden caster sugar
  • 200g plain flour
  • 2 tbsp cocoa powder
  • 100g chocolate chips , milk or dark

Method

  • STEP 1

    Mix the butter and sugar together with a wooden spoon. Stir in the flour and cocoa, followed by the chocolate chips – you’ll probably need to mix it together with your hands at this stage. Halve the dough and roll each piece into a log about 5cm thick. Wrap in cling film and chill for 1 hr or for several days. Can be frozen for up to 1 month.

  • STEP 2

    Heat oven to 180C/160C fan/gas 4. Slice logs into 1cm-thick rounds, transfer to a baking tray lined with baking parchment and bake for 10-12 mins. Cool on the tray.

Goes well with

Recipe from Good Food magazine, May 2011

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Overall rating

A star rating of 4.3 out of 5.100 ratings
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