Chocolate shortbread is one of my favourites. Serve these sandwiched together with your choice of icecream — vanilla, strawberry ripple or hokey pokey.
|220 g||Butter, slightly softened|
|1 cup||Icing sugar|
|½ tsp||Vanilla essence|
|1 ½ cups||Cornflour|
|¼ cup||Cocoa powder (Main)|
|½ Ltr||Ice cream (Main)|
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- Heat oven to 150C. Line two baking trays with paper.
- Cream the butter, sugar and vanilla until light and fluffy. Sift in the cornflour, flour and cocoa, mixing until it forms a soft dough. Wrap in plastic wrap and place in the fridge for 20 minutes.
- Roll the dough on a lightly floured bench to a ½ cm thickness. Cut into rounds using a 6cm cutter and place on to the baking paper. Bake in the oven for 20 minutes until cooked. Remove and cool.
- Before serving sandwich two biscuits together with your favourite icecream. Return to the freezer for 20 minutes to chill, then serve.