Quick chocolate shortbread by Lynne Mullins

Quick chocolate shortbread by Lynne Mullins

 

200g plain flour

40g rice flour

120g fine semolina

½ teaspoon salt

150g dark chocolate, broken into chunks

300g butter, chopped

165g (3/4 cup) caster sugar

2 teaspoons vanilla extract

 

Combine flours, semolina and salt in a food processor and process just until combined. Remove to a bowl and add chocolate to processor and process into small pieces. Add chocolate to flour mixture. Combine butter, sugar and vanilla in the food processor and whiz until light and creamy. Add to flour mixture and stir until combined.

Scrape the dough into a well greased square baking tin, (23cm x 23cm) dust your hands lightly with flour and press the mixture evenly into the tin. Prick with a fork and rest in the fridge for 20 minutes.

Pre-heat oven to 160C.

Bake the shortbread for 50-60 minutes or until golden and cooked through.

Remove and rest for 3 minutes then cut into fingers, leave to cool in the tin for about 45 minutes then carefully remove the shortbread fingers and cool on a cake rack.

Makes about 30

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