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Chocolate Butter Crunch

Western.Chefs's picture
  Butter/Null 4 Ounce (Null)
  Caster sugar/Null 2 Ounce (Null)
  Plain flour/Null 4 Ounce, sifted (Null)
  Ground rice/Null 2 Ounce (Null)
  Finely grated orange rind/Null 2 Tablespoon (Null)
  Plain chocolate cake covering/Null 2 Ounce, finely grated (Null)

Grated chocolate and orange on a rich butter base make deliciously different shortbread. Cream the butter until soft, then gradually beat in the sugar until the mixture is light and creamy. Mix together the flour, ground rice and orange rind, then work into the creamed mixture with the chocolate. Knead lightly until the mixture forms a stiff dough. Pat into a 29 by 19 cm (1 1 1/2 by 7 1/2 inch) Swiss roll tin. Bake in a preheated moderate oven (160°C/325°F, Gas Mark 3) for 35 to 40 minutes until crisp and lightly browned. Cut into 16 fingers and leave in the tin to cool. Makes 16

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1932 Calories from Fat 908

% Daily Value*

Total Fat 103 g158.8%

Saturated Fat 60.5 g302.4%

Trans Fat 0 g

Cholesterol 243.8 mg81.3%

Sodium 120.5 mg5%

Total Carbohydrates 239 g79.6%

Dietary Fiber 6.6 g26.6%

Sugars 92.7 g

Protein 12 g24.4%

Vitamin A 59.2% Vitamin C 68%

Calcium 10.4% Iron 6.7%

*Based on a 2000 Calorie diet

Chocolate Butter Crunch Recipe