Chocolate Shortbread and plain shortbread and shortbread dipped in chocolate doesn’t this sound divine. Well if you have anyone to impress with some homebaking THIS is the recipe to follow – its the one the stores do not want you to have and I have noticed a lot of recipe books that just do not give you that secret ingredient to make the shortbread just melt in your mouth.
Follow this step by step you will not be disappointed in these scrummy delicious shortbread. Great as a gift and mine were all to be given away in my homebaked hampers so none for me either but of course I had to test them! Happy Baking and make sure you get everything ready it does make it so much easier 
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I have also decided to have a little baking competition and I am offering a lovely mini hamper so the rules: Make your recipe as below and you can add your own flavours or designs you have to comment on the recipe and leave a comment + send your photo to info@gloven.co.uk to be in with a chance of winning this gorgeous hamper:
Author: Nola Baldwin
Cuisine: Home Baking
Recipe type: Cakes & Bakes
Serves: 12
Prep time:
Cook time:
Total time:
Ingredients
- 225g Butter – Do not use margarine it does not taste as good
- 112 g caster sugar
- 225 g plain flour
- 1 tsp salt
- For Dusting you will need soft brown sugar and caster sugar
- 100g ground rice (secret ingredient)
Instructions
- Place the butter and sugar in a bowl and cream together until light and fluffy. I use my handheld mixer. Sift together the flour, ground rice or rice flour, and salt, and stir into the butter and sugar with a wooden spoon, until the mixture resembles fine breadcrumbs.
- Working quickly, gather the dough together with your hand, and place on a clean work service. I use my non stick mat from Lakeland its invaluable for pastry and cookie making! Knead lightly until it forms a ball. Lightly roll into a sausage shape, about 7.5 cm/3 in thick so it looks like a rather large sausage. Wrap in clear/cling film and chill in fridge until firm.
- Preheat the oven to 190°C/375°F/Gas 5. Grease two large baking sheets and line with baking parchment.
- Pour the demerara sugar on to a sheet of baking parchment. Unwrap the dough and roll it in the sugar until evenly coated. Using a large knife, slice the roll into discs about 1cm/1/2 inch thick. Place the discs on to the prepared baking sheets, spacing them well apart.
- Bake for 20-25 mins until very pale gold in color.
- When you remove from the oven sprinkle with caster sugar and then leave to cool for ten mins on the baking sheet before transferring to a wire rack to cool completely. Store in an airtight tin.
Notes
Cooks Tip –
1. Secret Ingredient: If you cannot find ground rice you can use rice flour I found mine in Asda could not find in Sainsbury’s but our store is small the brand was Whitworths.
2. Store in an airtight tin.
3. After 8 mins of cooking I recut my cookies and return to the oven.
1. Secret Ingredient: If you cannot find ground rice you can use rice flour
I found mine in Asda could not find in Sainsbury’s but our store is small the brand was Whitworths.2. Store in an airtight tin.
3. After 8 mins of cooking I recut my cookies and return to the oven.
Nutrition Information
Calories: 275kcal Fat: 15.7 Trans fat: 9.8 Carbohydrates: 32g Sugar: 10.2 Protein: 2.5 Cholesterol: 40mg
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