Chocolate Shortbread - Easter treats
Kids will love these chocolate crunchy squares. Great for adding to Easter gifts or just for afternoon tea
- 150 gm pure icing sugar 1 cup
- 200 gm unsalted butter chopped
- 100 gm dutch cocoa 1 cup
- 100 gm plain flour 1 cup
- 2 teaspoons Silver sprinkles
- 2 reaspoons coloured sprinkles
- 1 packet easter eggs mini
Put all of the ingredients into a food processor and blitz till they gather into a ball. No longer as the dough will get warm and possibly tough. Just combine
Push into a paper lined brownie tray. Push the dough evenly to the edges. I used the base of a glass to smooth the rough bits.
Mark out the size that you would like to cut the dough. This will be cut when the shortbread is baked. 12 fingers or smaller pieces.
Sprinkle the dough with a selection of sprinkles or coloured sugar. Push gently into the dough to ensure they stick. This also creates a nice crunch
I chilled mine for a couple of minutes before baking, just to rest them
Bake for approximately 20 minutes, Cool completely before turning out and cutting