Recipes

Prep 25min (+ 1hr chilling, 2hr cooling and 30min standing time)Bake 1hrMakes 10 serves

Choc-orange, or jaffa, is such a great flavour. This dead-easy cake is made completely in the food processor using a whole orange, rind and all (no that isn’t a mistake!). Orange flower water is optional in this recipe but will give the cake a slightly more ‘refined’ orange character.

Ingredients

1 orange, quartered, core and seeds removed
220g (1 cup) caster sugar
125g butter, melted and cooled
2 eggs, at room temperature
1 tabsepoon orange flower water, or to taste (optional)
185g (1¼ cups) self-raising flour
35g (¼ cup) plain flour
100g good-quality dark chocolate (54% cocoa), chopped
35g (¼ cup) coarsely chopped toasted pistachios, to sprinkle

Chocolate glaze
150g good-quality dark chocolate (54% cocoa), chopped
125ml (½ cup) pouring cream

Method

Preheat oven to 170ºC (150ºC fan-forced). Grease 11cm x 21cm (base measurement) loaf tin with melted butter and line the base and two long sides with non-stick baking paper.
Place the whole orange, sugar, butter, eggs and orange flower water in the bowl of a food processor. Process until the orange is finely chopped. Add the self-raising and plain flours and process until just combined. Transfer the mixture to a bowl and use a large metal spoon or spatula to fold in the chocolate.
Pour the mixture into the prepared tin and use the back of a spoon to smooth the surface. Bake in preheated oven for 60 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and set aside for 5 minutes before transferring onto a wire rack to cool (this will take about 2 hours). Place the cake, still on the wire rack in the fridge for 1 hour to chill (this will help the glaze set).
Meanwhile, to make the chocolate glaze, place the chocolate in a heatproof bowl. Heat the cream in a small saucepan over medium heat until almost simmering. Pour over the chocolate and stand for 1 minute. Stir until melted and smooth. Set aside to until cooled to room temperature. Pour the glaze over the cake on the wire rack, allowing it to drizzle down the sides. Sprinkle with the pistachios and set aside for 30 minutes or until the glaze sets. Serve in slices.

Baker's Tips

This cake will keep in an airtight container at room temperature for up to 3 days.

This recipe is from Anneka's SBS Food online column, Bakeproof: Easy Chocolate Cakes. CLICK HERE for more Bakeproof recipes.

Photography by Alan Benson.

Choc-Orange Loaf with Chocolate Glaze

Prep 20min (+ 30-60min simmering, cooling and 20min standing time)Bake 15-18minMakes 12

These cakes are a play on the original (and wonderful) Middle Eastern Orange Cake from the one and only Elizabeth David. Making use of seasonal mandarins and with the addition of coconut and polenta, this version is also flourless and gluten-free.

Ingredients

2 large mandarins (about 110g)

Melted butter, to grease

100g (1 cup) almond meal

95g (½ cup) instant polenta

45g (½ cup) desiccated coconut

½ teaspoon gluten-free baking powder

3 eggs, at room temperature

165g (¾ cup) caster (superfine) sugar

1½ teaspoons natural vanilla extract or essence

Mandarin icing

250g (2 cups) pure icing (confectioners') sugar

1½–2 tablespoons mandarin juice

Method

Put the whole mandarins in a small saucepan, cover with water and set over high heat. Bring to the boil, reduce the heat and simmer for 30–60 minutes, or until very soft when tested with a skewer. (You may need to place a small saucer over the mandarins to keep them submerged.) Remove the mandarins from the water and set aside to cool slightly.
Meanwhile, preheat the oven to 180°C (160°C fan-forced). Brush a 12-hole 80ml (⅓ cup) capacity silicone or metal muffin tin with melted butter to grease. Quarter the mandarins and remove and discard the centre core and any seeds. Purée the skin and flesh in a small food processor or blender until smooth.
Put the almond meal, polenta, coconut and baking powder in a medium bowl and mix well to combine.
Put the eggs, sugar and vanilla in a medium bowl and use an electric mixer with a whisk attachment to whisk on high speed until very thick and pale and a ribbon trail forms when the whisk is lifted (about 3–4 minutes).
Add the mandarin purée to the egg mixture and use a spatula or large metal spoon to fold in until just combined. Add the polenta mixture and fold together until combined. Divide the mixture evenly among the muffin holes (you can pour it from a jug or use a ladle).
Bake in the preheated oven for 15–18 minutes, or until a skewer inserted in the cakes comes out clean. Cool the cakes in the tin for 5 minutes. Use a palette knife to ease the cakes out and transfer to a wire rack to cool.
To make the Mandarin icing, sift the icing sugar into a medium bowl. Gradually stir in the juice until the mixture is smooth and has a thick coating consistency, adding a little more juice if too thick. Cover with plastic wrap and set aside at room temperature until ready to use.
Spread the tops of the cooled cakes with the icing. Set aside for 20 minutes or until set.

Baker's Tips

These cakes will keep in an airtight container in a cool place (but not in the fridge) for up to 2 days.

Recipe and image from BakeClass by Anneka Manning (Murdoch Books).

Gluten-free Mandarin, Polenta & Coconut Cakes

Prep 25min (+ 1hr cooling and 3hr chilling time)Bake 1hr 10minMakes 10 serves

Bringing together sweet blueberries and sour lemons, this simple cheesecake is light but luscious. It's the perfect end to a lazy summer meal.

Ingredients

Melted butter, extra, to grease

375g cream cheese, at room temperature, cubed (see Baker's Tips)

3 eggs, at room temperature

185g (¾ cup) sour cream

125ml (½ cup) thin (pouring) cream

165g (¾ cup) caster (superfine) sugar

1 tablespoon finely grated lemon zest

2 tablespoons freshly squeezed lemon juice

200g fresh or frozen blueberries (see Baker's tips)

Icing sugar, to dust

Biscuit base

100g plain sweet biscuits
60g butter, melted

Method

Preheat the oven to 150°C. Line the base of a 20cm (8 in) spring-form cake tin with baking paper. Brush the side of the tin with a little melted butter to grease.
To make the Biscuit base, process the biscuits in a food processor until finely crushed. Add the butter and process until well combined. Sprinkle the mixture over the base of the tin and use the back of a metal spoon or the base of a glass to press down to cover evenly. Put the tin on a baking tray and place in the fridge.
Clean the food processor bowl and process the cream cheese until smooth. Add the eggs and process until smooth. Add the sour cream, thin cream, sugar, lemon zest and juice and process until well combined and smooth, scraping down the side and base of the bowl when necessary. Pour into the tin over the base. Scatter the blueberries over the top.
Bake for 1 hour 10 minutes or until the cheesecake is just set but the centre trembles slightly when the tin is shaken gently. Turn off the oven, use a wooden spoon to keep the oven door ajar and leave the cheesecake in the oven for 1 hour (this helps prevent the cheesecake from cracking). Transfer the cheesecake, still in the tin, to the fridge and chill for at least 3 hours or until well chilled. Dust with icing sugar and serve.

Variations

Orange & Raspberry Cheesecake – Replace the lemon zest and juice with orange zest and juice. Replace the blueberries with fresh or frozen raspberries.
Blueberry & White Chocolate Cheesecake – Replace the lemon zest and juice with 1½ teaspoons natural vanilla extract or essence. Melt 180g good-quality white chocolate and cool to room temperature. Add to the bowl of the food processor just before transferring the mixture to the tin and process until just combined.
Individual Lemon & Blueberry Cheesecakes – Line a 12-hole 80ml (⅓ cup) capacity muffin tin with paper cases. Divide the biscuit base, cream cheese mixture and blueberries evenly among the cases. Bake at 160°C for 30 minutes. Cool as per the recipe, then chill in the fridge for at least 1 hour before removing the paper cases and serving.

Baker's Tips

Having the cream cheese at room temperature means it will easily become smooth and creamy in the food processor. If you use it straight from the fridge it will take longer and you’ll need to scrape the side and base of the food processor frequently so that no lumps are left after processing.
If using frozen blueberries, use them straight from the freezer – do not thaw.

Recipe and image from BakeClass by Anneka Manning (Murdoch Books).

Lemon & Blueberry Cheesecake

Lemon Bars

Almond Ghoribas

Prep 30minBake 20min Makes 6 serves

Traditionally deep-fried, this lighter version of the much-loved Middle Eastern falafel is baked. Teamed with a fresh herb and tomato salad and tasty tahini dressing, it makes a deliciously light meal.

Ingredients

lemon wedges, to serve

Baked falafel

80ml (⅓ cup) olive oil

300g dried chickpeas, soaked in water for 12-24 hours (see Baker’s tips)

1 cup coarsely chopped flat-leaf parsley

½ cup coarsely chopped coriander

½ cup coarsely chopped mint leaves

6 green shallots, white and pale green part only, sliced

1 garlic clove, crushed

2 tablespoons cumin seeds, toasted

2 teaspoons ground coriander

pinch cayenne pepper

½ teaspoon bicarbonate of soda

¾ teaspoon salt

½ teaspoon freshly ground black pepper

2 tablespoons lemon juice

Tahini sauce

135g (½ cup) tahini (see Baker’s tips)

120-140ml water

1 small garlic clove, crushed

1 tablespoon lemon juice

130g (½ cup) Greek-style natural yoghurt

Tomato & herb salad

500g mixed ripe tomatoes, halved or quartered, depending on the size

⅔ cup flat-leaf parsley leaves

⅔ cup small mint leaves

55g (⅓ cup) currants, soaked in boiling water for 10 minutes and drained

¼ teaspoon sugar

Method

Preheat oven to 200°C (180°C fan-forced). Brush a large oven tray generously with half the oil.
To make the baked falafel, place all the ingredients, except the remaining oil, in a food processor and use the pulse button to process until well combined and a rough paste forms. To test if it has been processed enough, press a little of the mixture in your hands. If it holds together, it is ready; if not, process for another 10 seconds and test again.
Shape tablespoonfuls of the mixture into balls, massaging and pressing with your palms so the mixture holds together. Flatten slightly to form patties about 1 cm thick and 4 cm in diameter. Place on the oiled tray close together. Brush the patties generously with the remaining oil.
Bake for 15 minutes, then turn the patties over and bake for a further 5 minutes or until golden and crisp on the outside and warmed through.
Meanwhile, to make the tahini sauce, put the tahini in a medium bowl and gradually stir in the water (it will become thicker before it starts to thin). Stir through the yoghurt, garlic and lemon. Season well with salt and pepper. Cover and chill until required.
To make the tomato & herb salad, put all the ingredients in a bowl and toss gently to combine.
Divide the salad among serving plates, top with the falafel and drizzle with the tahini sauce.

Baker's Tips

Remember different batches of dried chickpeas will need various soaking times - the easiest way to tell when they’re ready to use is that they will crush easily when pressed between your fingers.
Use hulled (as opposed to unhulled) tahini to make your sauce for a less bitter flavour.

Photography by Alan Benson. Styling by Sarah O'Brien. Food preparation by Tina McLeish.

This recipe is part of our Bakeproof: Lebanese column.
View previous Bakeproof columns and recipes here.

Baked Falafel with Tomato Herb Salad & Tahini Sauce

Prep 25minBake 35minMakes 8-10 serves

With its shortbread-like base, tart apple filling and crunchy crumble topping, this is a slice that you eat with a fork or spoon, not your fingers. It's more suited to dessert than afternoon tea... although, by all means, feel free to indulge mid-afternoon!

Ingredients

melted butter, to grease
800g apples (such as Granny Smith or Golden Delicious)
75g (⅓ cup) caster sugar
1½ teaspoons ground cinnamon
thick cream or vanilla ice cream, to serve

Base
190g (1¼ cup) plain flour
1 teaspoon baking powder
110g (½ cup) caster sugar
125g unsalted butter, cubed, softened
1½ teaspoons natural vanilla essence or extract
1 egg

Crumble topping
50g (⅓ cup) plain flour
100g (½ cup, firmly packed) brown sugar
80g chilled unsalted butter, cubed
40g (½ cup) shredded coconut
75g (¾ cup) flaked almonds

Method

Preheat the oven to 180°C. Brush a 20 x 30cm shallow slice tin with melted butter to grease. 
To make the Base, put the flour, baking powder, sugar and butter in the bowl of a food processor and process until the mixture resembles breadcrumbs. Whisk the egg with the vanilla, add to the flour mixture and use the pulse button to process until the mixture forms a soft dough. Bring together with your hands and then press the dough evenly over the base of the greased tin to evenly cover. Place in the fridge. 
Meanwhile, to make the Crumble Topping, put the flour and brown sugar in a medium bowl and use your fingertips to rub in the butter until roughly combined. Stir in the coconut and almonds. 
Peel, core and thinly slice the apples and put in a large bowl. Combine the sugar and cinnamon, sprinkle over the apples and toss to coat evenly. Arrange the apple slices over the Base in the tin and then sprinkle evenly with the Crumble Topping. Set aside. 
Bake in preheated oven for 30-35 minutes or until the base is cooked, the Crumble Topping is golden, the apples are tender when tested with a skewer, and the base is cooked through. 
Serve warm or at room temperature cut into portions and accompanied by cream or ice cream.

Baker's Tips

This slice is delicious served either warm or at room temperature. It will keep, covered, in the fridge for up to 3 days. Bring to room temperature or warm gently in the microwave to serve.

This recipe is from Anneka's SBS Food online column, Bakeproof: Apples. CLICK HERE for more Bakeproof recipes.

Photography by Alan Benson.

Apple Crumble Slice

Prep 10minBake 35-40 minMakes 8-10 serves

If you are looking for a quick, easy, impressive, and not to mention delicious, cake, this is the one. Lots of clever shortcuts (like using your food processor to make it) means that this cake will be in the oven in less than 10 minutes!

Ingredients

Melted butter, to grease
100g (3½oz) chilled unsalted butter, cubed
110g (½ cup/4oz) caster sugar
75g (¾ cup/2¾oz) almond meal
75g (½ cup/2¾oz) plain flour
1 teaspoon baking powder
2 eggs, at room temperature
1 teaspoon natural vanilla essence or extract
150g (5¼oz) fresh or frozen raspberries
25g (¼ cup/¾oz) flaked almonds
Icing sugar, to dust

Method

Preheat oven to 180°C/350°F (160°C/315°F fan-forced). Grease a 20cm/8in springform (base measurement) with the melted butter and then line the base with a piece of baking paper.
Put the butter, sugar, almond meal, flour and baking powder in the bowl of a food processor. Process until well evenly combined and the mixture resembles fine breadcrumbs. Add the eggs and vanilla use the pulse button to process until smooth and just combined.
Spoon the mixture into the prepared pan and smooth the surface with the back of a spoon. Sprinkle evenly with the raspberries and then use the back of a clean spoon to press the raspberries into the cake mixture. Sprinkle with the almonds.
Bake in preheated oven for 35-40 minutes or until golden and cooked in the centre when tested with a skewer.
Stand the cake in the pan for 5 minutes before removing the side of the pan and placing the cake (still on the base) on a wire rack. Serve warm or at room temperature dusted with icing sugar.

Baker's Tips

The raspberries can be replaced with 150g (5¼oz) blueberries or quartered strawberries.
For a nut-free version, the almond meal can be replaced with 75g (2¾oz) desiccated coconut and sprinkle with 25g (¼ cup/¾oz) flaked coconut.
This cake will keep in an airtight container in a cool spot (but not in the fridge) for up to 3 days.

Almond & Raspberry Cake

Prep 15minBake 25minMakes about 30

Crisp, moreish and flavoursome this shortbread is everything a good biscuit should be. As a bonus it is also simple and super quick to make!

It's a perfect one to make ahead of time and as you can keep it in the fridge or freezer ready to slice. And if you don't want to bake all of the biscuits at once, simply return any leftovers to the freezer to have freshly baked biscuits at a moment's notice.

Ingredients

150g (1 cup/ 5¼oz) plain flour, plus extra for dusting
30g (¼ cup/1oz) cornflour
70g (⅔ cup/2½oz) almond meal
110g (4oz) icing sugar mixture
1 orange or lemon, zest finely grated
150g (5¼oz) salted butter, diced, at room temperature
Finely grated lemon or orange zest, extra, to decorate (optional)

Method

Place all the ingredients in the bowl of a food processor and process using the pulse button for about 1 minute or until the mixture starts to form a dough – be careful not to over mix.
Turn the dough onto a very lightly floured bench top, bring together with your hands and then knead briefly until smooth. Divide into two equal portions and roll each into thick sausages about 4cm/1½in in diameter and 15cm/6in long. Wrap in plastic wrap or baking paper and place in the fridge for at least 1 hour or until ready to bake.
Preheat the oven to 160°C/315°F (140°C/285°F fan-forced). Line two oven trays with non-stick baking paper.
Unwrap the biscuit dough, slice into 1cm-thick rounds and place on the baking trays about 3cm/1¼in apart to allow for spreading. Sprinkle each biscuit with a little extra citrus zest if using.
Bake immediately in preheated oven for 25 minutes, swapping the trays halfway through baking, or until pale golden and cooked through. Remove from the oven and cool on the trays.

Baker's Tips

If you don’t have a food processor, leave the butter at room temperature for 10-30 minutes or until it has softened slightly and then use your fingertips to rub the butter through the dry ingredients until a dough starts to form. Continue from Step 2.
These biscuits will keep in an airtight container or jar for up to 2 weeks. They also freeze well – seal in a snaplock bag, label with the date date and freeze for up to 3 months. Thaw at room temperature.
The uncooked dough, rolled into logs and wrapped well in plastic wrap, can be kept in the fridge for up to 2 weeks. It can also be kept in the freezer, sealed in freezer bags or an airtight container, for up to 3 months. Stand at room temperature for 10-20 minutes to soften slightly or thaw completely in the fridge before slicing and baking.

Quick-Mix Almond & Citrus Shortbread

Prep 15minBake 50-60minMakes 8-10 serves

This is a wonderful cake that was originally inspired by a recipe my Aunt Joey used to make. No, it isn’t a mistake, a whole orange, rind and all goes into this cake. It is best to use a thin-skinned navel orange that is around in winter and spring, as it has no seeds and very little bitter pith.

It makes a wonderful dessert when served warm with vanilla ice-cream or a perfect picnic cake as it travels really well. The syrup keeps this cake deliciously moist and saves you from icing it – another great shortcut. If however you would prefer to ice it, a buttercream or glace icing flavoured with finely grated orange zest would be perfect.

Ingredients

Melted butter, to grease
1 orange, quartered, core and seeds removed
220g (1 cup) caster sugar
125g salted butter, melted and cooled
2 eggs, at room temperature
225g (1½ cups) self-raising flour

Orange syrup

250ml (1 cup) strained freshly squeezed orange juice
160g (½ cup) orange marmalade
75g (⅓ cup) caster sugar

Method

Preheat oven to 170°C (150°C fan-forced). Grease a 20cm round cake tin with melted butter and line the base with non-stick baking paper
Place the quartered orange, sugar, butter and eggs in the bowl of a food processor. Process until the orange is finely chopped. Add the flour and process using the pulse button until just combined.
Pour the mixture into the prepared tin and use the back of a spoon to smooth the surface. Bake in preheated oven for 50-60 or until a skewer inserted into the centre comes out clean. Remove from the oven and set aside for 5 minutes before turning onto a wire rack. Stand the rack over a baking tray.
Meanwhile, to make the Orange syrup, place the orange juice, marmalade and sugar in a small saucepan. Stir over medium heat until the sugar dissolves. Increase the heat to high and bring to the boil. Boil gently, uncovered and without stirring, for 5 minutes or until reduced slightly.
Use a skewer to prick cake all over. Gradually pour the hot syrup over the hot cake, allowing it to soak in. Pour any syrup that has collected on the tray into a dish or jug, Serve warm or at room temperature with any syrup caught on the tray in a jug on the side.

Baker's Tips

This cake will keep in an airtight container at room temperature for up to 4 days.

Image: Alan Benson

Whole Orange Cake (in a food processor)

Oat Biscuits

Prep 15minBake 25-30minMakes about 20

Simple and super quick to make, these shortbread will satisfy even the most hard-core chocoholic! For extra crunch, try adding some chopped roasted hazelnuts to the mixture with the chopped chocolate.

Ingredients

150g (5¼oz) chilled unsalted butter, diced
110g (½ cup, firmly packed/4oz) brown sugar
110g (¾ cup/4oz) plain flour
30g (⅓ cup/1oz) cornflour
30g (¼ cup/1oz) cocoa powder, sifted
75g (⅔ cup/2¾oz) hazelnut meal
1 teaspoon natural vanilla extract or essence
100g (3½oz) good-quality dark chocolate, chopped

Method

Preheat the oven to 160°C/315°F (140°C/285°F fan-forced). Line two large oven trays with non-stick baking paper.
Place the butter, sugar, flour, cornflour, cocoa powder, hazelnut meal and vanilla in the bowl of a food processor (see Baker's Tips) and process for 1 minute or until the mixture just starts to form a dough (be careful not to over-mix).
Transfer the mixture to a medium bowl, add the chopped chocolate and bring together with your hands to combine evenly.
Roll tablespoonfuls of the mixture into balls and place on the lined trays about 5cm/2in apart. Flatten each with a fork, creating a criss-cross pattern, so that they are about 1cm/½in thick.
Bake for 25-30 minutes, swapping the trays halfway through baking, or until cooked through. Remove from the oven and cool on the trays.

Baker's Tips

If you don’t have a food processor, you can make these shortbread by hand. Leave the butter at room temperature for a little while for it to soften slightly. Put the sugar, flour, cornflour, cocoa powder and hazelnut meal in a medium bowl. Sprinkle with the vanilla and then use your fingertips to rub the butter through the dry ingredients until it starts to come together and forms a dough. Continue the recipe from Step 3.
These shortbread will keep in an airtight container at room temperature for up to 1 week.

This recipe is from Anneka's SBS Food online column, Bakeproof: Cookies in a hurry. CLICK HERE for more Bakeproof recipes.

Photography by Alan Benson.

Chocolate & Hazelnut Shortbread

BakeRecipes

Bringing real baking into your home with deliciously simple recipes.

Choc-orange, or jaffa, is such a great flavour. This dead-easy cake is made completely in the food processor using a whole orange, rind and all (no that isn’t a mistake!). Orange flower water is optional in this recipe but will give the cake a slightly more ‘refined’ orange character.

Ingredients

Method

Baker's Tips

These cakes are a play on the original (and wonderful) Middle Eastern Orange Cake from the one and only Elizabeth David. Making use of seasonal mandarins and with the addition of coconut and polenta, this version is also flourless and gluten-free.

Ingredients

Method

Baker's Tips

Bringing together sweet blueberries and sour lemons, this simple cheesecake is light but luscious. It's the perfect end to a lazy summer meal.

Ingredients

Method

Variations

Baker's Tips

Lemon bars are one of those ‘clever’ slices that combines a simple shortbread-like base and an intensely-tart/sweet lemon topping to create a memorable mouth puckering moment – old-fashioned yet slightly sophisticated, all at the same time.

Ingredients

Method

Baker's Tips

These "very Moroccan" cookies are dead-easy to make, but still special with the addition of orange flower water. They have a crisp macaroon-like character that softens and becomes chewy the longer they're kept.

Ingredients

Method

Baker's Tips

Traditionally deep-fried, this lighter version of the much-loved Middle Eastern falafel is baked. Teamed with a fresh herb and tomato salad and tasty tahini dressing, it makes a deliciously light meal.

Ingredients

Baked falafel

Tahini sauce

Tomato & herb salad

Method

Baker's Tips

With its shortbread-like base, tart apple filling and crunchy crumble topping, this is a slice that you eat with a fork or spoon, not your fingers. It's more suited to dessert than afternoon tea... although, by all means, feel free to indulge mid-afternoon!

Ingredients

Method

Baker's Tips

If you are looking for a quick, easy, impressive, and not to mention delicious, cake, this is the one. Lots of clever shortcuts (like using your food processor to make it) means that this cake will be in the oven in less than 10 minutes!

Ingredients

Method

Baker's Tips

Crisp, moreish and flavoursome this shortbread is everything a good biscuit should be. As a bonus it is also simple and super quick to make!

It's a perfect one to make ahead of time and as you can keep it in the fridge or freezer ready to slice. And if you don't want to bake all of the biscuits at once, simply return any leftovers to the freezer to have freshly baked biscuits at a moment's notice.

Ingredients

Method

Baker's Tips

This is a wonderful cake that was originally inspired by a recipe my Aunt Joey used to make. No, it isn’t a mistake, a whole orange, rind and all goes into this cake. It is best to use a thin-skinned navel orange that is around in winter and spring, as it has no seeds and very little bitter pith.

Ingredients

Method

Baker's Tips

Reminiscent of the good old Digestives, these biscuits easily swing between savoury and sweet. Serve them with blue cheese or dip them in dark chocolate to give them the flavour preference you prefer.

Ingredients

Method

Baker's Tip

Simple and super quick to make, these shortbread will satisfy even the most hard-core chocoholic! For extra crunch, try adding some chopped roasted hazelnuts to the mixture with the chopped chocolate.

Ingredients

Method

Baker's Tips

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