Talk about melt in thy mouth!!
Phew this is a “get behind me, Satan” biscuit….
People who say you can’t taste the difference in shortbread between butter and marg or shortening, sadly need a kick up the jacksy!!
In some things you just need to use REAL 100% ( nz of course!) butter, no olivani (which I love), no margarine, no sunrise…BUTTER BUTTER BUTTER!!
Bloody hell you make shortbread with margarine and you will have the WRATH of our Scottish friends upon you:)
They might in retaliation make Anzac biscuits and say they ONLY belong to the Aussies!! Shame….
OR make raspberry slice with REAL raspberries when we all know, it has to be made with sickly pick icing!!
What do you need?
250g butter YES BUTTER!!
1 & 1/2 cups of pure flour
3/4 cup of cornflour
1 cup of icing sugar.
1 cup chopped up chocolate- you want think shards almost.
2 tsp vanilla essence.
Soften butter and add icing sugar and then vanilla.
Add in sifted flours and combine well.
The dough will be quite sticky.
Add in chocolate chips and combine well.
Turn dough out on very lightly floured board/ bench and roll dough out…
I think it was about 2 -3cm thick but you could make it thicker if you liked.
Preheat oven to 150 celsius.
You could just cut the dough into like tablet form which is traditional or you can use cookie cutters.
Today I used cookie cutters:)
Transfer cut cookies onto a baking tray with baking paper on it.
I usually allow 5cm between cookies.
Place in the oven for 25-30 mins or until a very pale brown.
Remove from oven, rest on tray for 5 minutes and then remove to cool on racks.
These are DELICIOUS!!! whilst warm with coffee…
Melt in the mouth truly…
That is when you notice the butter:)
ENJOY, ENJOY, ENJOY…