Chocolate Shortcake Recipe
I finally got round to blogging again. I decided to go with something cheap and easy, and not not mention versatile and tasty.
For this you will need:
250g plain flour
25g cocoa powder
a pinch of salt
225g unsalted butter
150g icing sugar
1tsp vanilla extract
Preheat your oven to Gas Mark 3/170c/325f and line your baking tray with greaseproof paper.
Place the butter, icing sugar and vanilla in a food processor and mix until smooth, alternatively you can use a wooden spoon. Next sift in the cocoa powder, flour and salt, mix until you have formed a dough. I used my hands, it was much easier but quite messy, but that’s part of the fun isn’t it. It should look something like this:
Next lightly flour your work surface and using a rolling pin roll the dough until it is approx 1/2″ thick. I used 3 different circle cutters to cut my dough but you can have any shape you wish. Once you have cut out your desired shape place them on your lined baking tray, leaving adequate space between each one as they will flatten out slightly, you don’t want to be left with one huge chocolate shortcake now do you?
Leave to bake for approx 10-15 minutes or until firm to touch. Using a spatula transfer them to a wire rack to cool.
Wait for them to cool and you’re done.
I decided to fill mine with fresh cream and strawberries.
Take some strawberries, cut them into small pieces like so:
Whisk your cream until it holds its shape:
Mix them both together and sandwich between two of your biscuits. Yum!
These biscuits are so versatile and taste great crushed up over ice cream, as the base of banoffee pie or simply on their own.