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First up - Chocolate Shortbread
Ingredients
300g unsalted butter, softened
1cup (220g) caster sugar
2 1/2cups (375g) plain (all purpose) flour
5Tbs cocoa powder (I used Nestle baking cocoa)
1/4tsp bicarb soda
Method
- cream butter and sugar until pale and fluffy
- sift dry ingredients, stir until combined
- spread out into lined lamington pan
- refrigerate 15min
- bake 25min, 180degrees
- allow to cool, cut into rectangle slices
Review
a very chocolatey shortbread (I lost count of the cocoa, think I put 6Tbs in it ~lol~), nice and crumbly as you bite into it, and very moreish for everyone who has eaten it. Quite simple to make, Riley was up and down while I was baking, so it took me about 3hrs all up to do, but the effort was worth it, definitely a staple recipe to be used all year round.
300g unsalted butter, softened
1cup (220g) caster sugar
2 1/2cups (375g) plain (all purpose) flour
5Tbs cocoa powder (I used Nestle baking cocoa)
1/4tsp bicarb soda
Method
- cream butter and sugar until pale and fluffy
- sift dry ingredients, stir until combined
- spread out into lined lamington pan
- refrigerate 15min
- bake 25min, 180degrees
- allow to cool, cut into rectangle slices
Review
a very chocolatey shortbread (I lost count of the cocoa, think I put 6Tbs in it ~lol~), nice and crumbly as you bite into it, and very moreish for everyone who has eaten it. Quite simple to make, Riley was up and down while I was baking, so it took me about 3hrs all up to do, but the effort was worth it, definitely a staple recipe to be used all year round.
I love idea of the cookie swap. I'm a baker too, and none of my friends are either! That recipe looks fabulous, will have to try it.
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