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Chocolate Shortbread

Chocolate Shortbread
Time: 35 mins Difficulty: Average Recipes Search

Ingredients

(35 biscuits)
  • 125 g of butter softened
  • ⅓ cup of caster sugar
  • ½ tsp of vanilla essence
  • ¾ cup of flour
  • ¼ cup of CADBURY Bournville Cocoa
  • 1 tbsp of caster sugar extra

Method:

  1. CREAM together the butter, sugar and vanilla until light and fluffy. Stir in sifted flour and CADBURY Bournville Cocoa and mix just until a soft dough forms.
  2. SHAPE the dough into a log approx 12cm long then roll it in the extra sugar. Chill until firm. Cut ½ cm thick slices and place on lightly greased baking trays.
  3. BAKE in a moderately hot oven 190°C for 15 minutes or until dry to the touch and slightly darker around the edges. Cool on tray on a wire rack for 10 minutes and then lift onto wire rack to cool completely. Store in an airtight container until required.
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