Black Forest Shortbread

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To me, chocolate and cherries are an irresistible combination. So I was delighted when Sugar and Crumbs sent me a pack of their new Black Forest flavoured icing sugar (click here to see my previous post on their chocolate milkshake icing sugar.)

I had thought about doing black forest cupcakes, but I wanted to make something a little different. Then I toyed with the idea of making a chocolate cherry mousse torte but I fell short on a few ingredients. But that will definitely be happening in the near future so watch this space….

After much deliberation I decided on a black forest inspired shortbread – I added a few dried cherries and a little cocoa powder for a deeper chocolate hit.

I adapted my usual shortbread recipe and I’m pleased to report it was a big success! The flavour of the finished result was right up my street – I loved the flavour of the black forest icing sugar and the dried cherries added a nice chewy contrast against the buttery, melt in your mouth shortbread.

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<emBlack Forest Shortbread

250g soft butter
200g plain flour
50g cocoa powder
100g Sugar and Crumbs black forest icing sugar
100g cornflour
50g dried cherries

Preheat the oven to 170C. Grease and line two 18cm sandwich tins. Alternatively you can roll the dough out and use cutters.

Mix all of the ingredients together
until you have a dough.
I like using the processor for shortbread because it’s so quick – the less you handle the dough, the better your shortbread will be.

Press the dough into your lined sandwich tins (it isn’t essential to line but it makes it easier to remove the shortbread from the tin later.) If you own one of those pretty shortbread moulds, I’m jealous. Using a sharp knife, score out eight equal portions. Prick the dough all over with a fork and create fork lines around the edges. Place in the oven and bake for 25-30 minutes. The shortbread will still be a little soft in the centre. Place on a wire rack and cool completely.

You can order Sugar and Crumbs black forest icing sugar directly from their website but if you can’t, you could still make my recipe by simply substituting the black forest icing sugar with normal icing sugar.

Thank you Sugar and Crumbs!

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