Biscuits & Slices
Cinnamon Chilli Chocolate Shortbread
Create a surprising warm taste by adding traditional Mexican chocolate partners, cinnamon and chilli, to this shortbread.
what you need
125g butter, softened
1/3 cup caster sugar
½ teaspoon vanilla
1 cup flour
¼ cup CADBURY Bournville Cocoa
½ teaspoon cinnamon
¼ teaspoon hot chilli powder
- CREAM together the butter, sugar and vanilla until light and fluffy. Stir in sifted flour, cocoa and spices and mix just until soft dough forms.
- HALVE dough and form 2 x 18cm rounds approximately 1 cm in thickness on lightly greased baking trays. Using a knife mark deeply into wedges and prick dough all over with a fork.
- BAKE in a moderate oven 180°C for 16-18 minutes or until dry to the touch and slightly darker around the edges. Cool on tray on a wire rack for 10 minutes, cut into wedges and then lift onto wire rack to cool completely. Store in an airtight container until required.