Shortbread is all well and good, but Chocolate Shortbread is decadent I tell you. That recipe has been with me for ages, so much so that I have no idea where it originated from. I can whip it up in a heartbeat and yet it tastes like a peerless bakery purchase.
I am horrid at taking food pictures
The only problem is that I could eat the whole batch in one sitting, so I've found it's best to share. A recent teatime with my friend, J, was the perfect excuse.
- preheat oven to 325*. Mix 1 C flour, 1/4C sugar and 1/4C unsweetened cocoa together. Cut in 1/2C butter until mixture is crumbly. Work dough until it can hold it's shape. Form into a ball and then press into an 8" square (or in a mold, or into whatever shape you chose). Score dough slightly, place on ungreased pan (or in a mold) and bake 20-25 minutes. Cut shortbread along score lines and allow to cool.
Yes, I know! Only one dollar. I got home and checked in my dog eared King Arthur Flour catalog. Just as I had suspected,
with this steal of a deal, I had saved over $33.00 dollars! Thus making my chocolate shortbread that much more decadent.