Crisp and creamy shortbread recipe that takes seconds to make!
4oz golden caster sugar
8oz butter, softened
12oz Shipton Mill white spelt flour
Handful of good quality plain chocolate, roughly chopped
Preheat the oven to 180 degrees
Place the sugar, butter and flour in a food processor and pulse until it has ALMOST formed a dough
Tip the dough and chopped chocolate into a mixing bowl and lightly knead
Place the dough on a flat baking sheet (ungreased) and roll into a rectangle (using the hands to keep the edges straight)
Cook in the middle of the oven for 20 minutes or until just turning a very light golden brown
As soon as the shortbread comes out of the oven, cut the shortbread into triangles (refer to picture), sprinkle with golden caster sugar and leave to cool completely.
When cool, re-cut and serve (or store in an airtight container)
Added by: Alex Ross
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.