After the longest baking hiatus of my life (at least a fortnight, eek), I couldn’t resist the excuse to use up some flour. That lead to double chocolate shortbread, and as santa gave me an aeroplane cookie cutter for Christmas it seemed right to give that a go.
175g salted butter, left out of the fridge
85g caster sugar
200g plain flour
2tbsp cocoa powder
100g milk chocolate
This recipe was really quick and easy, and I froze half of the dough before baking meaning that there’s even more for another time.
First of all mix the sugar and butter in a bowl with a wooden spoon.
Then add the flour and cocoa powder, mixing until it forms into a dough. Then add the chocolate chips.
Roll out onto baking parchment until around 1cm thick. Then either cut into fingers or use a cookie cutter to form shapes. The chocolate chips make any very detailed shapes a bit tricky, but I managed it, just about. My wings did fall off after baking, but that just gave me a good excuse to eat those bits, I’m not complaining!
Bake at 180’C for 15 mins and leave to cool on the tray.
Recipe taken from http://www.bbcgoodfood.com/recipes/1272633/double-chocolate-shortbreads