Chocolate Shortbread Squares
Ready In: 45 mins
Yields: 12 squares
Ingredients
- 150 g plain flour
- 25 g cocoa powder
- 100 g refrigerated margarine
- 60 g soft brown sugar
- 1 dash desiccated coconut (optional)
- icing sugar, for decor
Directions
- You will also need: 20cm (8 inch) square tin and baking paper .
- Turn on oven to 150 degrees (gas mark 2).
- Cut out baking paper to shape of tin and place on base.
- Shake flour and cocoa powder with a sieve into a large mixing bowl.
- Cut margarine into small pieces and mix with a blunt knife until coated with flour.
- Rub pieces between fingertips until mixture resembles fine breadcrumbs.
- Stir in sugar with wooden spoon.
- Hold bowl with one hand and squeeze mixture with other, allowing a dough to form.
- Press mixture into tin with finger tips and smooth top with back of a spoon.
- Use prongs of fork to press pattern around edge and make dots in centre (you can sprinkle with coconut now).
- Bake for 30 minutes until firm to the touch.
- Leave for 5 minutes to cool before cutting into 12 squares.
- Cool further, sprinkle with icing sugar - or enjoy warm!
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