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    Chocolate Shortbread

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    Chocolate Shortbread

    This may be used to make little biscuits or to line a tart case. It is very buttery and will break as you roll it but don't panic, just patch it back together. This makes enough for one 20cm tart case with a little left over for a few biscuits.


    • 125g unsalted butter
    • 85g icing sugar
    • 2 eggs
    • Small pinch of salt
    • 150g plain flour
    • 90g cocoa powder


    1. Cream 125g Unsalted Butter, add 85g icing sugar and combine well.
    2. Mix in 2 egg yolks and a small pinch of salt. Slowly mix in 150g plain flour and 90g cocoa powder until well combined.
    3. Wrap in clingfilm, then allow to harden for about an hour in the refrigerator before use. It also freezes well.
    4. Use your favourite filling and cook for approximately 35 minutes at 180°C, gas mark 4.

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