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The ultimate Plain/Fudge/chocolate shortbread
The ultimate Plain/Fudge/chocolate shortbread
added by Kristy

I cant make enough of this shortbread, great for a fast treat or present and just to enjoy Great to make with kids An additional twist to this recipe is to add a handful of plain chocolate chips to do a chocolate chip version.... delicious

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Prep time
  • 2mins
Cook Time
  • 40-45 mins
Servings
  • 8 petticoat tails
Ingredients
  • 115g plain flour
  • 60g rice flour ( usually found in the baking section or wheat-free section)
  • pinch of salt
  • 115g butter (cut into small pieces)
  • 57g castor sugar
  •  
  • Variations
  •  
  • chocolate
  • 50-60g of chocolate chips plain or milk to the crumble mix before pressing in tin
  •  
  • Fudge
  • 50-60g of fudge pieces diced to small cubes to crumble mix before pressing in tin.
  • need to take out slightly earlier from tin to release as can stick. so very careful with removing this one.
  •  
  • chocofudge
  •  
  • 50-60g mixed chocolate chips and fudge pieces
  • added to crumble mix and then pressed into tin
  • again with fudge be real carfe removing from tin try a little earlier when still quite warm
  • use a palette knife
  • 2tsp od caster sugar to sprinkle on top
, , , , ,
Directions
preheat oven to 150 degrees or gas mark 2 combine all the dry ingredients into a bowl Add the butter to the mix and rub in the butter to the dry mix (like a crumble) make sure you make it light till it looks like breadcrumbs. tip the mix into a 20-23 cm fluted cake tin then press down gently till the top smooths over score the top into 8 triangles and prick fork all over them Put in oven for 40-45mins depending on your oven Make sure the top is light golden colour When done remove from oven and put on a rack make sure the scores are cut through (they may have disappeared if you didnt cut deep enough) Sprinkle with 2 tsps of castor sugar Then leave for 10 minutes in the tin after 10 minutes take out of tin and finish cooling on a wire Enjoy
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