Chocolate shortbread
Bread
This recipe is originally adapted from an Avoca recipe. I replaced the unsalted butter with salted butter, upped the amount of confectioner's sugar and lessened the bake time by 30-40minutes. The best thing about this particular shortbread is its amazing texture, one that is so buttery and crumbly that it practically melts in your mouth. The shortbread is all at once both salty, sweet and rich-a veritable explosion of flavour which can be enhanced by a chocolate topping. They're incredibly easy to make and keep for at least a week in a sealed tub-perfect as a gift or to munch yourself!
Share:
0
17
0
Comments