From the August 2007 edition of Delicious this Chocolate Shortbread is a little like a biscuit and a little like a brownie. I served them after dinner with espresso coffee and small glass of Grand Marnier du cent cinquantenaire .
CHOCOLATE SHORTBREAD
300g unsalted butter
220g ( 1cup) caster sugar
375g (2 1/2 cups) plain flour
5 tablespoons good quality cocoa powder
11/2 teaspoon bicarbonate of soda
icing sugar, to dust
Grease and line base and sides of a 18cm x 28cm lamington pan.
Beat butter and sugar in a bowl with electric beaters until pale.
Sift in flour, cocoa and soda and beat slowly until just combined.
Spread in pan and smooth with a spatula. Prick all over with a fork. Chill for 15 minutes.
Preheat oven to 180C. Cook shortbread for 25 minutes or until firm to the touch.
While still hot use a knife to score into 12 pieces. Cool slightly, then remove from the pan and cut into 12 pieces. Dust with icing sugar before serving.
Shortbread will keep for 3 - 4 days in an airtight container.
Thank you to the lovely Helene at Tartlette who thinks I deserve to receive the Schmooze award. I'm honoured to be included with Helen's other recipients.
I'll take a few days to think about who I'd like to pass it on to.
