I’ve never made shortbread before and I had never realised how easy it was. These shortbreads have three layers – the shortbread itself, some fondant icing and a chocolate top. Each layer has to rest before the next, but they did bond well. This recipe lends itself to all kinds of adaptions such as caramel, double chocolate, fruit versions and all sorts of flavours that can be added to the centre layer. For flour, you could use plain, I used Maizebite from FWP Matthews which has some maize mixed in to give it a golden colour, good for sweet things.
175g Softened butter
85g Golden sugar
200g Plain flour (although I used Maizebite from FWP Matthews)
2tbsp Cocoa powder (although I used cacoa)
400g Fondant icing sugar
4tbsp Boiling water
1tsp Peppermint extract
200g Dark chocolate
Preheat the oven to 180ºC and grease a tin. Mix the butter and sugar together in a large bowl and then add the flour and cacoa. Once everything is completely mixed, spread into the tin press down, as if you’re making a cheesecake base. Bake this for 15-20min and then let cool.
For the centre layer, beat the icing sugar with the water and peppermint extract until it’s smooth. Spread this on top of the cooled base and then place in the fridge until it has set.
For the top layer, simply melt the chocolate and spread over the other two layers. The shortbread will then need chilling for at least 30mins in the fridge. I found that cutting it upside down was best with the chocolate on the bottom, so it doesn’t splinter so much.
Considering I’ve not made shortbread before, I was pretty happy with these. They do hold together which was going to be my biggest concern although they do become more brittle after freezing. The peppermint extract worked well and I think a cherry or raspberry one should be on the cards and a trial at making my own caramel sauce too (mmm, best make that salted caramel sauce – it’s all the rage these days!)