...with lots of my blogging friends all planning and carrying out baking, I felt it was my duty to join in and make again the shortbread that I made before, but didn't post the recipe.
The recipe is from the Sainsbury's magazine last year, and my version is a half quantity of the original.
Cream together 5oz butter with 1.5 oz dark brown sugar and 1.5 oz caster sugar. Stir in 6.5 oz plain flour, and bring together to form a dough. Stir in some dark chocolate drops. Press into a tin (I used my shiny new flan tin again, which is 18cm in diameter, but you could use a bigger tin and have slightly thinner shortbread which would need less time in the oven) and cook at 150C for about an hour, or until it starts to turn slightly golden. Cut into triangles...
I love books, baking and my boyfriend, and love to write about the first two. I particular love "forgotten" books, books brought out of obscurity by republication and those still languishing in obscurity. I'm currently reading my way through all of the Virago Modern Classics, but taking in other books along the way.