Choc-chip Shortbread Biscuits

This tasty snack is quick and easy to make, the finished product is so delicious it will make you want more.
Hope you enjoy making these sweet treats!

Ingredients

225g plain flour
225g unsalted butter
1/2 teaspoon baking powder
100g caster sugar
125g chocolate chips

Method

1. Pre-heat the oven to 150C.

2. Measure out the flour and the baking powder then sieve into a bowl.

3. In a separate bowl cream together the butter and caster sugar until fluffy.

4. Slowly bit by bit add the flour and baking powder mixture into the buttery mix and stir. This is because it's easier to mix in, if you add the dry mix in bit by bit. Then add in the best bit the chocolate chips! Mix in until evenly spread throughout the shortbread mix.

5. With a tablespoon or a small wooden spoon, scoop out walnut sized balls and place them on a baking tray. Bake for 15-20 mins until light golden brown.

6. Take the shortbreads off the baking tray with a spatula or a pallet knife and place on to a cooling rack. While they are still warm ,sprinkle a little bit of caster sugar on the top to add a bit more sweetness!

Done, I love doing these as a nice snack, happy baking! :-D

Chocolate Tart

This recipe is in Jamie Oliver's 'How to make you a better cook' cook book. I have put my own twist on it by using a mixture of dark and milk chocolate. It tastes like a chocolate bomb has gone off in your mouth. It is a melt in the mouth sensation. We only waited for about half an hour because we were so tempted ,so we had a slice, it was amazing! :)  :-D  : 8)

Ingredients for pastry

325g unsalted butter
225g caster sugar
Pinch of salt
565g plain flour sifted plus extra for dusting pastry
3 large  free- range eggs
45g coco powder

For the filling

200ml milk
Pint of cream (565ml)
65g caster sugar
175g milk chocolate
175g dark chocolate
2 large free-range eggs


Method


1.  Grease a loose bottomed tart tin with a little oil, so pastry doesn't stick to the bottom of the tin.

2. To make the pastry measure out the butter, plain flour and salt and then put into a food processor and mix. Transfer into a mixing bowl and add the eggs and coco powder and mix together, then form into a ball of dough.

3. Wrap up in cling film and put into the fridge for 1 hour and pre-heat the oven to 180C.

4. Roll out the dough, line the inside of your tin with it and put in the freezer for half an hour.

5. Take out of the freezer and blind bake for 15-20 mins. Blind baking means to part cook your pastry case, so the bottom of your pastry base dose not go soggy when you put the filling inside. To prevent the pastry case from rising whilst you are blind baking, cover the pastry with some grease proof paper and place a weight on top of it. I use ceramic baking beans.

6. To make the delicious chocolate centre, put the milk, cream and sugar into a saucepan and slowly bring to the boil, while stirring, when the creamy mix is boiling, turn off heat and break up chocolate and put in the sauce pan to melt. Take out grease proof paper and slide pastry back into the oven. When chocolate has melted slide the oven tray half out of the oven, and pour filling into pastry base.


7 Slip the oven tray back into the oven carefully,bake for a further 15 - 20 mins, until the centre has a slight wobble to it.


8. Cool naturally for an hour and then put in the fridge for half an hour.


This is lovely served with ice cream! (=ＴェＴ=)