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Chocolate Cream Shortbread

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Anonymous (not verified)
Did you know that you can make chocolate cream shortbread without using eggs? Why clog your arteries with cholestrol when you can enjoy even better taste of chocolate cream shortbread without egg? Let me know how it turned out for ya.
  Butter 1⁄2 Cup (8 tbs) (4 ounce)
  Salt 3⁄4 Teaspoon
  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)
  Butter 3 Tablespoon
  Cocoa 3 Tablespoon
  Vanilla 1⁄2 Teaspoon
  Salt 1 Pinch

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.

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Chocolate Cream Shortbread Recipe