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(c) Julia Briggs for English Tea Store

Now I know we have already made shortbread but that was some time ago and this is a slightly different recipe because it contains a pinch of salt which does change the taste quite dramatically and then with the addition of the chocolate covering it makes for a whole new taste experience.  You will need:

6 oz softened butter

4 oz caster sugar

8 oz plain flour

a pinch of salt

a small bar of chocolate for covering.

Oven 180 C, 160 C for a Fan oven, 350 F or gas mark 4

Mix all the ingredients together and knead well.  Place in the ‘fridge for half an hour and then roll out onto baking paper to about 1/4 inch thick and slide the paper onto a baking sheet.  Prick the shortbread all over with a fork  and cook for about 20 minutes checking after 15 minutes that it is not too brown. If it is too dark cover with aluminum foil for the remaining cooking time.  Cut the shortbread into strips while still hot and leave to cool.  Once cool, melt any chocolate that you have not already eaten in the microwave and spread on top of the individual strips of shortbread, leaving some uncovered so you can taste the difference between the two.  Enjoy with a cup of Assam or Earl Grey Cream.

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