Quick and easy recipe that puts a delicious twist to traditional shortbread. So easy in fact that these were made by a completely unsupervised Miss 13…
This recipe is a variation of a basic shortbread recipe found on www.biggerbolderbaking.com as written by Gemma Stafford
1 cup butter/margarine
1/2 cup castor sugar
2 cups plain flour
Generous handful of MALTESERS®
Prep time: 10 mins
Prep time if you’re easily distracted like Miss 13: 45 mins
- Cream Butter and Sugar using an electric mixer
- Add flour and mix to a dough
- Turn dough out onto a floured board and knead gently to ensure flour and butter/sugar is combined (if you’re Miss 13, you might also like to play with it at this point as if it were play dough, HA!)
- Crush the MALTESERS® however you like – we have a mortar and pestle that is quite fun to play with, or put MALTESERS® into a ziplock bag and give it a love-tap with a wooden rolling pin. Crush well but don’t worry about slightly larger pieces – they are delicious in the final product!
- Knead the crushed MALTESERS® into the dough and roll up into a log shape that’s roughly 5cm diameter. Wrap in cling wrap and leave in fridge for about 30 minutes, or until you remember you left it in the fridge.
- Cut dough log into slices about 1cm thick and lay flat onto a baking paper lined oven tray. (If you grew up in my era, you would totally press the top with a fork at this point am I right?!)
- Bake at 180° for approx 16 mins or until golden brown.
- The original shortbread recipe tells you to leave cookies to cool on a rack…but these were so good that they honestly didn’t last that long!
This recipe could easily be adapted for all kind of chocolate varieties, such as Peanut M&M’s or choc-honeycomb perhaps!
If you have any leftovers, store in a cool place for up to 3 days in an airtight container. We live close to the fires of hell (at least that’s how it feels in North Queensland) so we’d keep these in the fridge.