Today's Festive bake is especially for Fran over at 'Been There, Done That, Got The Lipstick' blog.
Fran is such a sweetie and has a lovely blog, if you are not familiar with her then head on over and take a peak at her posts here
Fran was struggling with making Chocolate Shortbread and as I've never made it either I thought I'd try and find a recipe that works and give it a go!
Of course I've given it a little bit of a festive twist, well it is Christmas after all!
~ Chocolate Shortbread ~
Preheat the oven to 170 degrees and grease a baking tray.
~ Ingredients ~
250g Softened Butter
150g Caster Sugar
40g Cocoa Powder
300g Plain flour
1/2 tsp Bicarbonate Of Soda
1 tsp Baking Powder
~ Sticky Topping ~
2 tbsp Cocoa Powder
175g Icing Sugar
60ml Boiling Water
1 tsp Vanilla Extract
~ Method ~
Put the sugar and butter into a bowl and cream together with a wooden spoon.
Sift in the cocoa powder and mix together, until thoroughly combined.
Next beat in the flour, bicarbonate of soda and the baking powder.
Once all the flour has been combined, use your hands to bring the mixture together, form a dough, there should be nothing left in the bowl.
The dough will be fairly soft and a little sticky.
Halve your dough and with tone half break off small pieces, around the size of a large walnut, roll into a ball and then flatten slightly between your palms.
With the second half, roll it out to a thickness of around 5 or 6 mm and using a star cutter cut out your biscuits, you may need to bake these separately if there isn't enough room on your tray.
Place onto your baking tray and bake for 15mins. the biscuits will spread out as they cook so leave enough room between them and once the 15mins is up they will seem quite soft still, this is OK.
Allow them to cool for 10 minutes on the tray, then using a palette knife carefully transfer them onto a wire rack to cool completely.
Next make the topping.
Put the cocoa powder, icing sugar, vanilla extract and boiling water into a saucepan and whisk over a gentle heat until combined and smooth. Remove from the heat and leave to cool for 10 mins.
Once your biscuits have cooled completely, drizzle each biscuit with the sticky topping, use the back of the spoon to help spread it over the biscuits, then add your sprinkles as you desire.
Press them gently into the sticky topping so they all adhere properly.
I've chosen white chocolate stars and shimmer pearls, so they contrast with the dark biscuits, and they have a festive feel, but you can choose whatever takes your fancy.
Allow the topping to set, then they are ready to be devoured with a good cuppa!
Enjoy my lovelies!