Difference between revisions of "Chocolate-flecked Shortbread"
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| + | [[Category:North American cuisine]] | ||
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[[Category:Semi-sweet chocolate Recipes]] | [[Category:Semi-sweet chocolate Recipes]] | ||
[[Category:Wheat flour Recipes]] | [[Category:Wheat flour Recipes]] | ||
[[Category:Shortbread Recipes]] | [[Category:Shortbread Recipes]] | ||
Revision as of 19:37, 11 April 2012
Ingredients
- 1¼ cups flour
- 3 tbsp sugar
- ½ cup butter
- ⅓ cup miniature semisweet chocolate pieces
Directions
- Stir together flour and sugar in a mixing bowl.
- Using pastry blender, cut in butter till mixture resembles fine crumbs.
- Stir in chocolate pieces.
- Form into a ball; knead about 10 to 12 strokes.
- Divide dough into two equal portions.
- Pat each portion of dough into sheet.
- Press down with the tines of a fork around the edge to make indentations in the dough.
- Prick dough with fork using a sharp knife, cut each dough circle into six pie- shape wedges.
- Do not separate wedges.
- Bake in a 325°F oven for 25 to 30 minutes or till edges are lightly browned.
- Cool.
- Recut wedges.
- Remove wedges and cool on a wire rack.
