Saturday, 23 February 2013

Delightful, darling!

Buttery, crumbly, rich, creamy, melt-in-your-mouth shortbread.  This is it. 
This week, I squeezed my baking fix into 20 minutes after pulling a few easily accessible ingredients from my fridge and pantry. This recipe produces quite a 'grown-up' custard shortbread that is buttery and gorgeous but not sickly sweet. The drizzle of rich dark chocolate across the top perfectly compliments the creamy biscuit which could only be improved with an accompanying cappucino...delightful, darlings!

Chocolate-Drizzled Custard Shortbreads
250g unsalted butter, softened
1/2 cup icing sugar, sifted
1 tsp vanilla extract
1 3/4 cups plain flour, sifted
1/2 cup custard powder, sifted
dark chocolate

Preheat oven to 180 degrees C and line two baking trays with grease-proof paper.  Cream butter, sugar and vanilla. When colour lightens, mix in flour and custard powder.  Roll teaspoon sized amounts of the mixture into balls and place on the trays.  Press each ball down a little before putting in the oven.  Bake for 10-12 minutes.  When cool, drizzle melted chocolate across the top of the biscuits.

F. x

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