Shortbread with hot chocolate
| Recipe By: | Abigail Donnelly |
| Serves: | 8 |
| Cooking Time: | 1 hour 30 minutes |
| Prep Time: | 20 minutes |
Ingredients
- 70 g castor sugar, for dusting
- 1/2 vanilla pod, halved and seeds scraped out
- 500 g unsalted butter, chilled, plus extra for greasing
- flour, for dusting
- 50 g Dark chocolate, chopped and melted
- 425 g Flour
- 2 tsp salt
- 50 g corn flour
- icing sugar, for dusting
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Cooking Instructions
- Preheat the oven to 140°C.
- Cut the butter into small blocks and set aside to soften.
- Sift the icing sugar, corn flour, salt, vanilla seeds and flour over the butter and rub together until incorporated.
- On a floured work surface, roll out the shortbread mixture to form a thick disc.
- Place into a greased 30cm round baking tin and prick all over the surface using a fork.
- Dust with caster sugar and bake for 1 hour 30 minutes, or until cooked through and golden. Serve with hot chocolate.
- To make the hot chocolate: In a saucepan over a medium to low heat, gently warm the milk and chocolate, stirring until the latter melts and the mixture is rich and frothy.
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