Try this Chocolate Shortbread recipe, or contribute your own.Suggest a better description
Preheat the oven to 180?C/350F/gas mark 4. Butter an 8 x 11 inch deep cake tin. Beat the butter until soft, add the sugar and mix until light and fluffy. Sieve in the cocoa, flour and salt, use your hands to quickly bring the ingredients together to make the dough. Press the dough into the prepared cake tin to make an even layer. Prick all over with a fork. Bake for 30 minutes until just firm and very slightly darker around the edges. Leave to cool. When cool remove from the tin and cut into thin fingers. Melt the chocolate in a heatproof bowl over a pan of gently simmering water. Half drop the shortbread into the chocolate and place on a cooling rack and leave to set.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (50g)|
|Recipe Makes: 20 servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0.5mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
BigOven Pro required
Eat healthier with nutrition info.
Calories, carbs, protein, sodium, fiber and more - easily calculate from any recipe.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.