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Christmas Chocolate Spiced Shortbread

  Rating 0.0

Prep

20 MINS

Bake

20 mins

Serves

24

Difficulty

Easy

About

This favourite Christmas treat that’s delicious with, or without the chocolate dip.

made using

Pure Cane Caster Sugar

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Instructions
Ingredients
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Step 1

Preheat the oven to 180ºC, 350ºF, Gas Mark 4.

Step 2

Line an 18cm x 28cm (8”x 11”) tin with baking parchment.

Step 3

Place one quantity of butter and sugar into a large bowl and cream together with 1tsp of mixed spice.

Step 4

Sift in 160g (5½oz) of plain flour and cocoa powder. Work the flour mixture into the butter and sugar with your fingers to form soft dough. Repeat this method with the remaining set of butter, sugar, spice and175g (6oz) plain flour.

TOP TIP

Ensure you don't overwork the dough as this will make your shortbread quite rough.

Step 5

Roll out each dough on a floured surface to fill one half of each end of the prepared tin. Score the shortbread into fingers with a knife.

Step 6

Bake for 15-17 minutes or until the plain side is pale golden. Leave to cool slightly, then cut through where the shortbread has been scored and gently transfer to a wire rack to cool completely and dust with caster sugar.

Step 7

Melt the chocolate and dip each finger into the chocolate on one end to coat.

Ingredients – 6 items

Serving

1

Butter

Butter

250 g
Pure Cane Caster Sugar

Tate & Lyle Caster Sugar

110 g
Flour

Plain flour

335 g
Cocoa-powder

Cocoa powder

15 g
Fairtrade Cane Icing Sugar

Fairtrade Tate & Lyle Icing Sugar

For dusting

Chocolate

Dark chocolate

115 g

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