Traditional Shortbread recipe
Friday, November 06, 2009
BUT ...
with a twist of modernity to the recipe.
a layer of dark chocolate on top. shortbread is buttery - sweet but with a little tint of salt. adding the taste of chocolate above~ hmm.. i like the combination. i thought this is almost a perfect gift for Chrismas!
this recipe is actually a plain simple pie-shape shortbread. I amended it here and there, making it into some more fanciful, with just additional 10 minutes of work. I think it's worth it.
the recipe: 115g salted butter. room temperature
175g plain flour
50g brown sugar/golden caster sugar/dark brown sugar
1. ok, this is tooooo simple to make. I doubt I even need to number it into steps!
Just mix everything together until it begins to bind together. Do not over mix as the butter would melt too much. You can use your fingers. I do, because I hate to wash. Or you can use an electric mixer at low speed. Once the dough is formed, meaning you can't see the sugar or butter as a seperate entity, press the ready dough into a rectangular tin. Make it as level as possible, keeping in mind to apply the same pressure everywhere. Once done, bake it in a preheated oven of 180 degrees C for 25 minutes or slightly longer. When it's ready, it should be firm and golden.
As for the chocolate layer on top, simply melt 100g of dark chocolate. I always and only use Cadbury Gold Roast 70% cocoa chocolate. Break the chocolate into pieces and then steam it. Do not cover the lid as the water will drip down onto the chocolate and DESTROY the smooth texture. Once the chocolate is melted, pour it over the cooled shortbread! shake it gently, tilt it here and there, and it's done! Refrigerate it, cut into cubes or fingers, and then serve.
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