Whiskey Double Chocolate Shortbread
It was decided that a cake was needed to celebrate all the lovely davids tea in style. So a whisky double chocolate shortbread was baked. The tea in the picture is called Pink Flamingo, and must be the most beautiful smelling and prettiest tea, we have ever seen. It tastes of summer and cocktail parties...
Recipe Intro From feedfeed
@amelie_and_richard take Tea Time to a new level with a whisky double chocolate shortbread and Pink Flamingo tea. Should I feel bad that I only had Earl Grey and a slice of pound cake yesterday?
The recipe is based on the 1 : 2, 5 : 4 ratio, which means 2oz of caster sugar, 5oz of butter and 8oz of plain flour.
We added 1oz of Green&Blacks cocoa as it is the best for cooking, we find.
Preheat oven to 170 degrees Celsius.
Knead the ingredients together, by rubbing the butter into the dry stuff. Do not use a mixer! This is a dirty hands job.
When the dough comes together, add 2oz of chopped dark chocolate (Green & Blacks) and one capful of Laphroaigh Single Malt. This has a lovely smoky flavour.Quickly shape into a disk, about 1/2 inch thick, pat and gently roll, no overworking.
Score the shortbread as in the picture. Slide on a lined baking tray and bake for 25 min. Watch it that it doesn't get too dark.
We also make a lovely summer version, where we add one teaspoon fresh lavender, chopped white chocolate and Pernod. It's very Peter Mayle.