Chocolate Cream Shortbread
|Butter||1⁄2 Cup (8 tbs) (4 ounce)|
|Flour||1 1⁄4 Cup (20 tbs) (5 ounce)|
|Icing sugar||1⁄2 Cup (8 tbs)|
|Cornflour||2⁄3 Cup (10.67 tbs) (3 ounce)|
|Milk||2 Tablespoon (approximately)|
|Baking powder||2 Teaspoon|
|Icing sugar||1 1⁄2 Cup (24 tbs) (8 ounce)|
|Milk||3 Tablespoon, hot (approximately)|
|Chocolate vermicelli||1 Teaspoon (Leveled)|
Cream butter; add sugar and beat till light and creamy.
Sift together flour, cornflour, baking powder and salt and add to creamed mixture, alternately with milk, kneading well to a firm pliable dough.
Roll out on a lightly floured board to 1/8th" thickness and cut into rounds with a 21/2" biscuit cutter.
Prick all over and bake on a greased baking sheet in a hot oven, 400° F (Gas 5) for 8 - 10 minutes, until golden brown.
When cold sandwich together with: Choclolate Cream Filling — Combine icing sugar, cocoa and salt.
Cream butter, then add hot milk alternately with dry ingredients to bring to a spreading consis- tency.
Add vanilla essence and beat well.
Spread a little of the chocolate cream round the edges of the biscuits and roll in chocolate vermicelli.