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Black Biscuits
Chocolate Shortbread
Preparation info
- Makes
20
Bats - Difficulty
Easy
Appears in
By Fiona Cairns
Published 2011
This recipe not only tastes delicious but is excellent for cutting, as it keeps its shape so well when baked.
Ingredients
250 g ½ tsp 50 g
Method
To Bake
Sift the flour, salt, cocoa and icing sugar into a bowl. Rub in the butter with your fingers until well combined. Knead just until smooth but do not over-mix, or you will toughen the dough. Wrap in cling film and chill for about 30 minutes.
Lightly dust a clean board and rolling pin with flour, and roll out the dough to about 5mm thick. Cut