Biscuits & Slices

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

make it

1. 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.
2. 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.
3. 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.