Today the boys had their friends round after school. It’s Friday and there’s a real sense of spring in the air. As ever the kids come home starving and as it’s Friday I decided to make them a treat of chocolate shortbread.
The other day I alluded to the fact that I tend to be more structured when it comes to baking, well today I wasn’t!! I was experimenting which I think is very important too as it’s how we learn what works and what doesn’t work.
The added bonus today was that my son and his friend wanted to help and it was great! I made the dough and they cut out the cookies, decorating them with precision. So this is what we did. The ingredients were essentially the same as the shortbread recipe in my very first post with cocoa powder substituted for some of the flour. However, they were so tasty that I had to share.
- 100g/3.5 oz plain flour
- 50g/2 oz ground almonds
- 25g/1 oz cocoa powder (I used Bournville)
- 50g/2 oz caster sugar
Preheat the oven to 180c/350f/gas 4
Put all the dry ingredients (flour, ground almonds, cocoa powder and sugar) into a bowl and rub in the butter until you get a crumbly affect. Gather together into a soft pastry and knead lightly. Roll out on a floured surface to a thickness of about 5mm(1/4in). Cut into cookies using your favourite shaped cookie cutter. I should note that the boys made their cookies quite thick and it worked just fine! Place on a baking tray and put into your already pre-heated for about 10 to 15 minutes. It was harder to determine whether these cookies were cooked because they are so dark from the cocoa powder. I erred on the cautious side and removed the cookies from the oven after about 12 minutes.
Transfer to a wire rack to cool. Add four hungry boys and four glasses of milk :O)