CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Biscuits | 30 | Biscuits |
INGREDIENTS
5 | oz | Butter, Room temperature |
3 | oz | Caster Sugar, Plus extra for |
dusting | ||
8 | oz | Plain Flour, Sifted |
4 | oz | Plain Chocolate |
INSTRUCTIONS
Preheat the oven to 150C/300F/Gas Mark 2. In a large bowl, beat butter and sugar with a wooden spoon until white and creamy. Add the sifted flour and conbine thoroughly. Lightly roll out mixture on a wooden board dusted with a little caster sugar. Using a serrated round cutter, cut pastry into ovals about 2-inches long. Transfer biscuits to a lightly greased baking tray and score tops with a sharp knife to imitate veins. Bake in a preheated oven for 30 minutes allow to cool on a wire rack. Melt chocolate in a bowl over a pan of gently simmering water. Dip half of each shortbread leaf into melted chocolate, then place on greasproof paper until chocolate has set. Source: CHAT Magazine paper From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“No God, no peace. Know God, know peace.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 81
Calories From Fat: 43
Total Fat: 4.9g
Cholesterol: 10.7mg
Sodium: 132.5mg
Potassium: 22mg
Carbohydrates: 8.7g
Fiber: <1g
Sugar: 2.4g
Protein: <1g