Chocolate topped shortbread slices

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READY IN: 50mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large bowl mix flour and sugar,add butter and mix to resemble breadcrumbs.
  • keep mixing with hands and knead until mixture forms a soft dough.
  • Handle gently so not to overwork the dough.
  • Line an 8 inch square tin approx 2 inch deep with foil or greaseproof paper,pre heat oven to 200c/gas6 Press mixture into tin with hands flattening it and spreading it flat until it covers the whole area.
  • Prick all over with a fork to prevent air bubbles making it rise too much.
  • Bake on centre shelf for 30 mins or until just golden brown and firm to touch.
  • Don't let it overbrown or it will spoil the taste and be hard.
  • When it has just come from the oven mark into slices or squares (how big is up to you but I usually make 12 slices).
  • Leave to cool in the tin and turn out onto a cooling rack when cold.
  • Cover each slice with melted chocolate and sprinkle hundreds& thousands whilst choc is still wet.
  • Leave to set then store in an airtight tin.
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