Sunday, 13 November 2011

Shortbread

Once again the sleep, I so badly needed and wanted, never happened. So here I am back on my blog, whilst Chad has his study break, don't tell anyone, but his study breaks are longer than his actual study time :). I decided to share my shortbread baking on my blog.

I usually make shortbread from a recipe on the Maizena* Cornflour box. It is really yummy, melt-in-your-mouth shortbread. I will post the recipe at the end of this post. On Thursday, I quite by accident, found a recipe for chocolate filled shortbread. I was online and clicked on something by mistake and found this recipe. It sounded divine, so I printed it out and baked them yesterday. I am so disappointed in them, I am not sure if I did something wrong, although I doubt it, because I made two batches, completely separately and from scratch and I don't think I am that skilled to make the same mistake twice, exactly the same way. The shortbread was very doughy and whereas shortbread is light and melt-in-your-mouth, this was dry and heavy, very floury too. I have come to the conclusion that the Maizena, was definitely the missing ingredient. Even having the chocolate inside, it still tasted dry and floury. I used Cadbury Topdeck and Cadbury Whole -Nut for the filling, but I think I will stick to my normal recipe and maybe instead of filling the baking tray, then cutting into squares after it has baked, as the recipe states, I will follow the process of the other recipe and put the chocolate in the middle and see how that turns out. You can find the recipe for the Chocolate Filled Short Bread by Clicking Here. I must say mine do look a bit thicker than the picture of the ones on the recipe, that could be the difference, but I somehow don't think so. It should not really affect the taste and covering the chocolate needed that amount of dough covering it. Below is a picture of my attempt at the Chocolate Filled Shortbread.


Shortbread Recipe
(Courtesy of Maizena Cornflour)
225g Maizena Cornflour
225g Flour
110g Castor Sugar
250g Soft Butter

Method
Sift the Maizena and Flour together.
Add the Castor Sugar.
Rub the Butter into the dry ingredients and knead until a a stiff dough is formed.
Press dough into either a 23cm diameter quiche tin or a 20cm by 29cm baking tray.
Mark the slices lightly and prick with a fork.
Bake at 160 degrees Celsius for 1 Hour.
Allow the Shortbread to cool in the baking pan before turning out.
Drench the Shortbread with additional Castor Sugar.

And Enjoy!!!!!

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