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5 from 1 vote

Blondie Brunette Biscuits

Deliciously Simple Melt in your mouth shortbread pressed in dark chocolate

Ingredients

  • 375 g Butter salted
  • 170 g Caster Sugar
  • 485 g cake flour I used Champagne Valley Stonemill 'OO' stoneground flour
  • 95 g Maizena (Corn starch) Tapioca works too as a substitute
  • 3 g salt
  • 100 g dark chocolate buttons roughly chopped

Instructions

  • Add flour, Maizena and salt to a bowl. Whisk to incorporate.
  • Cream butter and sugar in stand mixer with paddle attachment on med-high speed for about 3 - 5 min until light and fluffy
  • Add dry ingredients in 4 batches to butter sugar mix. Turn the machine on slowly to avoid flour flying out the bowl. I covered mine with a clean tea towel You can also use the splash guard.
  • Mix dough until all the flour comes together with the butter.
  • At this stage you have two options - Roll the dough into a baking tray 25x33cm prick with a fork (My Uncle John made me a special tool affectionately known as "The Wee Pricker") Bake 160ºC until golden blonde. Cut into little fingers and sprinkle with caster sugar. OR follow instructions below for the Blondie Brunettes
  • Pinch off 23g-25g balls of dough
  • I always do a little sample just to check my oven is behaving and to get my baking times rights
  • Roll dough balls into balls
  • Flatten balls into roughly chopped chocolate
  • Place on a baking sheet and bake at 180ºC for 15 minutes
  • Golden brown is what you are looking for - wait to cool
    Blondie Brunettes
  • Pour a glass of milk
  • And enjoy - These are perfect #FatherChristmasSnacks
Course: Sweet
Cuisine: Scottish
Keyword: Bakery