Chocolate Shortbread Cookies
Ingredients
250g butter, softened
½ cup icing sugar
1 cup flour
1 cup cornflour
¼ cup cocoa powder
Method
1. Preheat oven to 160'C/ 320'F.
2. Place the butter and icing sugar in a mixing bowl and beat them until the mixture is creamy.
3. Sift together the cocoa powder, flour and cornflour. Then stir it into the butter mixture to form a dough.
4. Turn the dough onto a floured bench top and knead it lightly until it is smooth.
5. Roll spoonfuls of the mixture into little balls and place them on a greased baking tray, then flatten them slightly with a fork.
6. Bake them for 20-25 minutes or until they are firm. Remove from oven and let the cookies cool down on the tray. Makes around 30 cookies, or 40 small ones.
From: Quick and Easy Baking, Fairfax Press, 1991
8 comments:
Julie I have just salivated over my keyboard - I must be hungry. They look so yummy!
Emma
mmmmmmmmmmmm they look so scrummy!!! Glad your titles have come back your cute banner titles have been just leaving blank titles in my reader :( they are cute though!!!
Maxine
Julie these are delicious. My daughter came to me wanting something to do just before dinner so, as I had just read this recipe, I suggested she chop some butter to soften it. She had a great time and in no time we had a lovely shortbread dessert to add to my homemade beetroot hamburgers.
As usual I used spelt flour - wholemeal even, as white is in short supply. They were fabulous. You'll have to give it a try sometime.
Thanks for the inspiration which came just at the right time for us.
They look yummy!
I'll have to try them out this afternoon methinks!
Hi Ladies,
Hope you enjoy them!
Cee - thanks for the tip on using spelt flour, it would never have occured to me. A dash of goodness in otherwise naughty biscuits ;-)
Cheers, Julie
Does anyone know if "cornflour" is the same thing as "Corn Starch" in the US?
Thanks for the info.
Hi Darlene,
Yes, cornflour is known as cornstarch in the US.
Cheers, Julie
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