Chocolate Butter Crunch Recipe
Ingredients
| Butter | 4 Ounce | |
| Caster sugar | 2 Ounce | |
| Plain flour | 4 Ounce, sifted | |
| Rice | 2 Ounce | |
| Finely grated rind of 1 orange | ||
| 2 oz plain chocolate-flavoured cake covering, finely grated | ||
Directions
Grated chocolate and orange on a rich butter base make deliciously different shortbread. Cream the butter until soft, then gradually beat in the sugar until the mixture is light and creamy. Mix together the flour, ground rice and orange rind, then work into the creamed mixture with the chocolate. Knead lightly until the mixture forms a stiff dough. Pat into a 29 by 19 cm (1 1 1/2 by 7 1/2 inch) Swiss roll tin. Bake in a preheated moderate oven (160°C/325°F, Gas Mark 3) for 35 to 40 minutes until crisp and lightly browned. Cut into 16 fingers and leave in the tin to cool. Makes 16
Chef
