Difference between revisions of "Chocolate-flecked Shortbread"
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* ⅓ cup miniature [[semi-sweet chocolate|semisweet chocolate]] pieces | * ⅓ cup miniature [[semi-sweet chocolate|semisweet chocolate]] pieces | ||
| − | == | + | == Procedures == |
# Stir together [[flour]] and [[granulated sugar|sugar]] in a mixing bowl. | # Stir together [[flour]] and [[granulated sugar|sugar]] in a mixing bowl. | ||
# Using pastry blender, cut in [[butter]] till mixture resembles fine crumbs. | # Using pastry blender, cut in [[butter]] till mixture resembles fine crumbs. | ||
Latest revision as of 11:16, 15 July 2012
Ingredients
- 1¼ cups flour
- 3 tbsp sugar
- ½ cup butter
- ⅓ cup miniature semisweet chocolate pieces
Procedures
- 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.
