Excuse the dire photography in this post. Taking photos isn’t my strong point. The photos didn’t do these tasty morsels justice.
I baked these shortbread pieces for my family to eat at home while I was away staying away in Canada visiting my brother and his family. I don’t think they remembered they were there as they were still in the plastic box I’d put them in over a week later when I got back home!
They’re adapted from a recipe in Mary Berry’s “Cooks The Perfect…Step By Step” which I’m really enjoying cooking from at the moment. The original recipe is for individual shortbread round biscuits but I chose to put all the dough together in a square loose bottomed tin and cut it into pieces instead. I had some Sugar and Crumbs Natural Flavour Chocolate Orange Cocoa powder which I love using so instead of using plain cocoa powder, I used that instead. Absolutely delicious and the smell of chocolate and orange was heavenly.
The recipe introduction says: ” Buttery and very moreish, few can resist these delicious cookies.” Mary’s original recipe also contains semolina of which she states “brings a lovely crunch,” I didn’t have any semolina so I added cornflour instead which I use in my normal shortbread recipe.
Here’s my adaptation of the recipe. The original recipe can be found in Mary Berry’s book.
Makes 12-16 pieces depending on how big or small you like your pieces of shortbread. Use an 8″ square loose bottomed tin and pre-grease it with either butter or Cake Release.
140g plain flour
75g caster sugar
100g plain, dark chocolate chips/ dark chocolate chunks or alternatively chop up your own bar of chocolate.
First, pre-heat your oven to 1600C/fan 140oC/235oF/Gas 3.
Put all the cornflour, flour, sugar and cocoa powder together in a bowl. Mix well so that all the ingredients are evenly distributed.
When this is done, add the butter in and rub it in with your fingers. I find it easier to cut the butter up into small cubes first so it takes less rubbing in and handling. It needs to be at room temperature too, so take it out of the fridge in good time!
Make your mixture up into a ball of dough. Press into the square baking tin and make sure it is evenly covering the bottom of the tin. It helps to press down with the back of a spoon. Prick the surface of the shortbread with a fork.
Bake in the oven for approximately 40-45 minutes until firm to the touch. Transfer the shortbread to a wire cooling rack and cut into squares or pieces as soon as you can.