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Simple 'N' Easy Checkered Shortbread

A community recipe by

Not tested or verified by Nigella.com

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Introduction

I found this recipe in an old cookbook of ours, full of amazing snacks and desserts. This is a family favourite and I've made it for my mother on Mothers Day and again for my dad. The biscuits were much appreciated!

I found this recipe in an old cookbook of ours, full of amazing snacks and desserts. This is a family favourite and I've made it for my mother on Mothers Day and again for my dad. The biscuits were much appreciated!

Ingredients

Serves: 8-10

Metric Cups

For the Plain Shortbread

  • 125 grams butter (softened)
  • 50 grams caster sugar
  • 175 grams plain flour

For the Chocolate Shortbread

  • 125 grams butter (softened)
  • 50 grams caster sugar
  • 160 grams plain flour
  • 15 grams cocoa powder
  • 3 tablespoons milk

For the Plain Shortbread

  • 4⅖ ounces butter (softened)
  • 1¾ ounces superfine sugar
  • 6⅙ ounces all-purpose flour

For the Chocolate Shortbread

  • 4⅖ ounces butter (softened)
  • 1¾ ounces superfine sugar
  • 5⅔ ounces all-purpose flour
  • ½ ounce unsweetened cocoa
  • 3 tablespoons milk

Method

Simple 'N' Easy Checkered Shortbread is a community recipe submitted by BakingBabe11 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Making plain shortbread :

  • Preheat oven to 350ºF/180°C/Gas Mark 4. Sieve the flour into a mixing bowl. Stir in the sugar.
  • Add the butter, cut up. Rub the flour, sugar and butter together with your fingers until the mixture is like breadcrumbs.
  • Add a tablespoonful of milk to the mixture. Mix everything together with your hands to form a ball of dough.
  • Making chocolate shortbread :

  • Sift the flour and the cocoa powder together. Make the chocolate dough in the same way as the plain.
  • Baking the biscuits :

  • Shape the 2 sorts of dough into rectangles with your hands and cut in half.
  • Stick a plain strip and a chocolate strip together with the milk then stick the second plain strip on top of the chocolate one and the chocolate strip beside it. You should then have a block of checkered dough.
  • Cut the block of dough into equal slices with a sharp knife. Put the slices on to a baking tray.
  • Bake the biscuits in the top half of the oven for 15-20 minutes until they are a pale gold. When they are done, carefully move them from the baking tray onto a wire rack so they can cool and harden.
  • Storing :

  • Store in an airtigh tin or jar or container to keep them fresh and crunchy.
  • Making plain shortbread :

  • Preheat oven to 350ºF/180°C/Gas Mark 4. Sieve the flour into a mixing bowl. Stir in the sugar.
  • Add the butter, cut up. Rub the flour, sugar and butter together with your fingers until the mixture is like breadcrumbs.
  • Add a tablespoonful of milk to the mixture. Mix everything together with your hands to form a ball of dough.
  • Making chocolate shortbread :

  • Sift the flour and the unsweetened cocoa together. Make the chocolate dough in the same way as the plain.
  • Baking the biscuits :

  • Shape the 2 sorts of dough into rectangles with your hands and cut in half.
  • Stick a plain strip and a chocolate strip together with the milk then stick the second plain strip on top of the chocolate one and the chocolate strip beside it. You should then have a block of checkered dough.
  • Cut the block of dough into equal slices with a sharp knife. Put the slices on to a baking tray.
  • Bake the biscuits in the top half of the oven for 15-20 minutes until they are a pale gold. When they are done, carefully move them from the baking tray onto a wire rack so they can cool and harden.
  • Storing :

  • Store in an airtigh tin or jar or container to keep them fresh and crunchy.
  • Tell us what you think