Chocolate shortbread

chocolate shortbread Mull of Kintyre

Fidget not being naturally talented, and lacking the self-discipline to make audible progress – what musical torment will the Rowes have to endure just to create a tenuous link to this marvellous recipe…

Chocolate shortbread

chocolate shortbread

Actually not from Scotland at all (as far as we know), this most satisfying creation is inspired by a recipe in the Green & Black Unwrapped cookbook – an unconventional shortbread crafted in two parts. You will need:

Shortbread 1 (plain): 150g plain flour, pinch of salt, 50g golden caster sugar, 125g unsalted butter

Shortbread 2 (chocolate): 125g plain flour, 25g cocoa powder, pinch of salt, 50g golden caster sugar, 125g unsalted butter

Plus 100g of 85%-cocoa chocolate (chopped into fine pieces) to scatter in the dough.

Pre-heat the oven to 150° / gas 2. Make the two shortbread doughs in separate bowls by mixing the dry ingredients well, then rubbing the butter in.

With a rolling pin, roll out each ball of dough on a lightly floured surface over greaseproof paper until they are rough rectangles, 1cm thick. Place the chocolate dough on top of the plain one, press them again with the rolling pin so the two doughs stick to each other, then scatter the chocolate pieces (biggest ones in the middle). Roll it up like a Swiss-roll about 25cm long – as tight as possible, using the greaseproof paper to support it. Don’t worry if the chocolate shards poke through, but pinch the ends to stop them falling out.

Wrap in cling film and leave in the fridge for at least 30min. When rested, using a sharp knife cut the roll into 1cm slices. Line them on a baking tray covered with baking parchment, leaving plenty of space between each biscuit because they will expand during baking (depending on the size of your tray/oven, you may need to bake them in two batches).

Bake for 40–45min, until the plain shortbread has turned a light golden colour. Repeat with the second batch (if needed) and cool on a wire rack. Best to let them come to room temperature before you start eating them, but we can’t guarantee you’ll be able to wait.

Keep practicing, Fidget: whatever the highland connection, for treats like these the Rowes would let Fidget pipe until the cows come home.