Chocolate shortbreads


Total time: 3hr 20m
Preparation Time: 90m

Servings
For 35 piece


Nutritional Information

Contains 89 Kcal, 1g Protein, 8g Carbohydrates, 6g Fat


Ingredients

  • Shortbreads
  • 250 g white flour
  • 1 tbsp cocoa powder
  • 1 pinch salt
  • 175 g butter
  • 1 fresh egg white
  • 75 g icing sugar
  • Chocolate and coconut shortbreads
  • 1.5 tbsp coconut flakes
  • 1.5 tbsp chocolate sprinkles
  • Chocolate and caramel shortbreads
  • 25 g soft caramels, finely chopped
  • 25 g walnut kernels, finely chopped

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Instructions

  • Shortbreads

    Mix the flour, cocoa powder and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Beat the egg white and icing sugar, add and quickly combine to form a dough. Divide the dough in half, shape one of the halves into a roll approx. 4 cm in diameter. Flatten the other half, cover each separately and refrigerate for about an hour.
  • Chocolate and coconut shortbreads

    Combine the chocolate sprinkles and desiccated coconut, roll the dough rolls in it, refrigerate for approx. 30 mins. Cut the dough into slices approx. 5 mm thick, place on a baking tray lined with baking paper.
  • Chocolate and caramel shortbreads

    Roll out the other dough into a 40 cm x 25 cm rectangle. Scatter over the caramel and nuts, roll up, cover and refrigerate for approx. 30 mins. Cut the dough into slices approx. 5 mm thick, place on a baking tray lined with baking paper.
  • To bake

    Bake each tray for approx. 10 mins. in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool a little, then leave to cool completely on a rack.
  • Shelf life:

    Keep in an airtight container for approx. 2 weeks.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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