Pre-heat oven to 180°C/350°F/Gas 4. Lightly grease a swiss roll tin (28cm x 18cm/ 11" x 7"). Tin could also be lined with baking parchment instead of greasing.
Put butter and sugar into a large bowl and beat well. When mixture is smooth, beat in the cornflour.
Add the flour and gently stir until mixture comes together to form a dough. Transfer to a floured surface and gently knead.
Press dough into the prepared tin and bake for about 15 minutes until very pale in colour. Remove from oven and allow to stand for about 10 minutes.
Meanwhile, put the almonds and honey into a saucepan. Place over a low heat and gently heat stirring all the time.
Spread nut mixture over the shortbread and return to the oven for a further 10 minutes until almonds are golden brown.
Allow mixture to set for about ten minutes.
Melt the chocolate and butter together and stir to combine. Pour the melted chocolate over the traybake and smooth evenly. Cut into fingers, squares or triangles.
Leave to cool. When chocolate is set, store in an airtight container.
Behind Every Bake
Tasty Christmas Chocolate Pressies
CATEGORY: Christmas
COOK TIME: 25 mins
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What you need:
Shortbread Base
225g/8oz Odlums Cream Plain Flour
200g/7oz Butter (at room temperature)
50g/2oz Shamrock Golden Caster Sugar
25g/1oz Odlums Cornflour
Topping
3 x 100g packets Shamrock Chopped Almonds
4 tablespoons Rowse Honey
Decoration
125g/4oz Plain Chocolate
25g/1oz Butter
How to:
Pre-heat oven to 180°C/350°F/Gas 4. Lightly grease a swiss roll tin (28cm x 18cm/ 11" x 7"). Tin could also be lined with baking parchment instead of greasing.
Put butter and sugar into a large bowl and beat well. When mixture is smooth, beat in the cornflour.
Add the flour and gently stir until mixture comes together to form a dough. Transfer to a floured surface and gently knead.
Press dough into the prepared tin and bake for about 15 minutes until very pale in colour. Remove from oven and allow to stand for about 10 minutes.
Meanwhile, put the almonds and honey into a saucepan. Place over a low heat and gently heat stirring all the time.
Spread nut mixture over the shortbread and return to the oven for a further 10 minutes until almonds are golden brown.
Allow mixture to set for about ten minutes.
Melt the chocolate and butter together and stir to combine. Pour the melted chocolate over the traybake and smooth evenly. Cut into fingers, squares or triangles.
Leave to cool. When chocolate is set, store in an airtight container.
