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Saturday, December 16, 2006

Nutty Chocolate Shortbread Wedges



Ingredients:

125 gm. Butter
100 gm. sugar
25 gm. cocoa powder
1/4 tsp. salt
1 egg yolk
1/2 tsp. vanilla essence
150 gm. Plain flour

For the topping:

100 gm. dark chocolate
30 gm. melted butter
1/2 cup pecans, pistachio or walnuts - toasted and chopped

Method:

(1) Cream butter and sugar till combined.
(2) Add in salt and cocoa powder and mix well.
(3) Add in egg yolk and vanilla essence.
(4) Add in plain flour and mix till a dough is formed. Scrap the bowl and then keep in the fridge for about 15 to 20 mins.
(5) Press dough into a 9" loose bottom tart pan and bake at 175C for about 25 mins.
(6) Remove from oven and let it cool.
(7) For topping: melt the chocolate and butter together. Stir until smooth.
(8) Pour on top of baked shortbread and then sprinkle nuts on top.
(9) Let the chocolate set before cutting into 12 wedges.

5 comments:

LittleNoodle said...

It taste great but is the texture supposed to be a little too hard?

yochana said...

Hi littlenoodle,

Mine is not too hard. Don't bake too long ...it cause the shortbread to get harder.'

rgds

LittleNoodle said...

Hi Yochanna,

Thank you for the reply. I will reduce the baking time. I used both the upper and lower oven heat. Should i just use one or the other?

yochana said...

Hi littlenoodle,

use both heat at the same time...upper and lower heat together.

rgds

nikki said...

can i replace the eggs with something else?