Chocolate Raisin Shortbread
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Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
31
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 31 kcal | (1 %) | ||
| Fat | 1.4 g | (1 %) | ||
| Carbohydrates | 4 g | (3 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
90
- Ingredients
- 250 grams Pastry flour
- 10 grams cocoa powder
- 1 generous pinch Baking powder
- 125 grams sugar
- 1 packet Vanilla sugar
- 100 grams Margarine (or butter)
- 1 egg
- 125 grams Rum raisin
- 50 grams blanched almonds
Preparation steps
1.
Combine the flour, cocoa powder and baking powder, make a well in the center, add the sugar and vanilla sugar, sprinkle the chopped butter around the edges and place the whisked egg in the center. With a butter knife, chop the ingredients together until crumbly then quickly knead until smooth. Knead in the rum raisins and almonds.
2.
Divide dough into 2 portions then shape each into a 30 cm (approximately 12-inch) log. Square off the sides to make a large rectangle, wrap in plastic wrap and chill for at least 5 hours. Cut into 0.5 cm (approximately 1/4 inch) thick slices and arrange on a baking sheet lined with parchment paper. Bake in a preheated oven at 150°C (approximately 300°F) for 15 minutes. Let the cookies cool on a wire rack.
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