CHOCOLATE TOPPED SHORTBREAD SLICES
I have been making this recipe for 20+ years and everyone loves it.As it is so easy children love to help!Can be varied with milk,dark or white choc coating or even include a middle layer of icing between the shortbread and chocolate.
Provided by teapot tilly
Categories Bar Cookie
Time 50m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- In a large bowl mix flour and sugar,add butter and mix to resemble breadcrumbs.
- keep mixing with hands and knead until mixture forms a soft dough.
- Handle gently so not to overwork the dough.
- Line an 8 inch square tin approx 2 inch deep with foil or greaseproof paper,pre heat oven to 200c/gas6 Press mixture into tin with hands flattening it and spreading it flat until it covers the whole area.
- Prick all over with a fork to prevent air bubbles making it rise too much.
- Bake on centre shelf for 30 mins or until just golden brown and firm to touch.
- Don't let it overbrown or it will spoil the taste and be hard.
- When it has just come from the oven mark into slices or squares (how big is up to you but I usually make 12 slices).
- Leave to cool in the tin and turn out onto a cooling rack when cold.
- Cover each slice with melted chocolate and sprinkle hundreds& thousands whilst choc is still wet.
- Leave to set then store in an airtight tin.
Nutrition Facts : Calories 437, Fat 23.8, SaturatedFat 13.9, Cholesterol 50.5, Sodium 139.6, Carbohydrate 50.9, Fiber 1.6, Sugar 22.6, Protein 5.4
CHOCOLATE SHORTBREAD COOKIES
These shortbread cookies have a deep chocolate flavor, and are so simple to make! My family loves these year round, but especially at the holidays!
Provided by NICOSMOMDEE
Categories Desserts Cookies Butter Cookie Recipes Shortbread Cookie Recipes
Time 45m
Yield 60
Number Of Ingredients 5
Steps:
- Preheat the oven to 300 degrees F (150 degrees C).
- Mix flour and cocoa powder together in a bowl.
- Beat butter in a large mixing bowl with an electric mixer until creamy. Add sugar and vanilla extract; mix well. Mix in flour mixture gradually, 1/2 cup at a time, until incorporated; dough will resemble damp sand.
- Press dough firmly into a 9x13-inch baking pan. Cut into 1x2-inch rectangles. Prick each rectangle a few times lightly with a fork.
- Bake in the preheated oven until top looks dry and edges start to pull away from the sides of the pan, 20 to 25 minutes. Let cool before lifting out of the pan.
Nutrition Facts : Calories 56.7 calories, Carbohydrate 6.8 g, Cholesterol 8.1 mg, Fat 3.2 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 2 g, Sodium 22 mg, Sugar 3.4 g
CHOCOLATE SHORTBREAD SLICE
Essentially rows of buttery shortbread encased in a rich chocolate ganache, we suggest having a slice of this dessert by the fire with a strong cup of coffee.
Provided by Donna Hay
Categories HarperCollins Dessert Christmas Christmas Eve Cookies Chocolate Dark Chocolate Quick & Easy Small Plates Kid-Friendly No-Cook
Yield 8-10 servings
Number Of Ingredients 5
Steps:
- Line an 8cm x 20cm loaf tin with non-stick baking paper. Place the cream, chocolate and butter in a medium saucepan over low heat and stir until melted and smooth. Pour one-third of the chocolate mixture into the tin. Arrange half the shortbread in the tin. Pour half the remaining chocolate mixture over the shortbread. Repeat with the remaining shortbread and chocolate and smooth the top. Refrigerate for 3-4 hours or until set. Remove the slice from the tin and dust with cocoa. Slice, using a hot knife, to serve.
FUDGE-TOPPED SHORTBREAD
This combination of buttery shortbread and sweet chocolate is wonderful. Whenever I make it, there's nothing but crumbs left. Be sure to cut these into small squares because they're very rich. -Valarie Wheeler, DeWitt, Michigan
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 dozen.
Number Of Ingredients 8
Steps:
- In a bowl, cream butter, sugar and salt until fluffy. Gradually beat in flour. Spread into a greased 13x9-in. baking pan. Bake at 350° until lightly browned, 16-20 minutes. , In a microwave-safe bowl, combine condensed milk and chocolate chips. Microwave, uncovered, on high until chips are melted, 30-60 seconds; stir until smooth. Stir in extract. Spread over the shortbread. Sprinkle with almonds and press down. Refrigerate until firm. Cut into squares.
Nutrition Facts : Calories 115 calories, Fat 7g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 54mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
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