Chocolate-flecked Shortbread

Chocolate-flecked Shortbread Recipe from Scotland with Semisweet Chocolate

Region / culture: Scotland | Preparation time: 15 minutes | Cooking time: 25-30 minutes | Servings: 12

Introduction

Chocolate-flecked shortbread is a delicious and indulgent treat that combines the buttery richness of traditional shortbread with the added sweetness of miniature semisweet chocolate pieces. This recipe is perfect for anyone with a sweet tooth looking for a simple yet satisfying dessert.

History

Shortbread has been a popular treat in Scotland for centuries, with its origins dating back to medieval times. Originally made with just three ingredients - butter, sugar, and flour - shortbread was a luxury reserved for special occasions. Over time, variations of shortbread have emerged, including this chocolate-flecked version that adds a modern twist to the classic recipe.

Ingredients

1.25 cups flour
3 tbsp sugar
0.5 cups butter
0.33 cups miniature semisweet chocolate pieces

How to prepare

In a mixing bowl, stir together flour and sugar.
Using a pastry blender, cut in butter until the mixture resembles fine crumbs.
Stir in chocolate pieces.
Form the mixture into a ball and knead it for about 10 to 12 strokes.
Divide the dough into two equal portions.
Pat each portion of dough into a sheet.
Press down with the tines of a fork around the edge to make indentations in the dough.
Prick the dough with a fork.
Using a sharp knife, cut each dough circle into six pie-shaped wedges, but do not separate them.
Bake in a preheated oven at 325°F (163°C) for 25 to 30 minutes or until the edges are lightly browned.
Allow the wedges to cool.
Recut the wedges.
Remove the wedges and let them cool on a wire rack.

Variations

Swap out the semisweet chocolate pieces for white chocolate or dark chocolate for a different flavor profile.
Add a sprinkle of sea salt on top of the shortbread before baking for a sweet and salty twist.
Mix in chopped nuts or dried fruit for added texture and flavor.

Cooking Tips & Tricks

Be sure to use cold butter when making the dough, as this will help create a flaky and tender shortbread.

- Kneading the dough just enough to bring it together is key to a light and crumbly texture.

- Cutting the dough into wedges before baking allows for easy serving and a beautiful presentation.

- For an extra touch of sweetness, sprinkle a little extra sugar on top of the shortbread before baking.

Serving Suggestions

Chocolate-flecked shortbread is delicious on its own, but can also be served with a scoop of vanilla ice cream or a drizzle of chocolate sauce for an extra indulgent treat.

Cooking Techniques

Use a pastry blender to cut in the butter for a flaky and tender shortbread.

- Prick the dough with a fork before baking to prevent air bubbles from forming.

- Allow the shortbread to cool completely before cutting into wedges to ensure clean and even slices.

Ingredient Substitutions

If you don't have miniature semisweet chocolate pieces, you can chop up a chocolate bar into small chunks.

- Margarine can be used as a substitute for butter if needed.

- Gluten-free flour can be used in place of regular flour for a gluten-free version of this recipe.

Make Ahead Tips

Chocolate-flecked shortbread can be made ahead of time and stored in an airtight container at room temperature for up to a week. It can also be frozen for longer storage.

Presentation Ideas

Arrange the chocolate-flecked shortbread wedges on a decorative platter and dust with powdered sugar for a beautiful presentation. Serve with a cup of hot tea or coffee for a cozy and comforting treat.

Pairing Recommendations

Chocolate-flecked shortbread pairs well with a variety of beverages, including coffee, tea, hot chocolate, or a glass of milk. For a special occasion, serve with a glass of dessert wine or a creamy liqueur.

Storage and Reheating Instructions

Store leftover chocolate-flecked shortbread in an airtight container at room temperature for up to a week. To reheat, place the shortbread in a 300°F (150°C) oven for a few minutes until warmed through.

Nutrition Information

Calories per serving

Each serving of chocolate-flecked shortbread contains approximately 200 calories.

Carbohydrates

Each serving of chocolate-flecked shortbread contains approximately 18 grams of carbohydrates.

Fats

Each serving of chocolate-flecked shortbread contains approximately 12 grams of fat.

Proteins

Each serving of chocolate-flecked shortbread contains approximately 2 grams of protein.

Vitamins and minerals

Chocolate-flecked shortbread is not a significant source of essential vitamins and minerals.

Alergens

This recipe contains wheat and dairy in the form of flour and butter, which may be allergens for some individuals. Additionally, the chocolate pieces may contain soy lecithin, which is a common allergen.

Summary

Chocolate-flecked shortbread is a rich and decadent treat that is best enjoyed in moderation due to its high fat and calorie content. While it may not be a nutritional powerhouse, it is sure to satisfy your sweet tooth.

Summary

Chocolate-flecked shortbread is a delightful and indulgent treat that combines the classic flavors of buttery shortbread with the added sweetness of miniature semisweet chocolate pieces. With a few simple ingredients and easy preparation, this recipe is sure to become a favorite for any occasion. Enjoy a slice of this rich and crumbly shortbread with a cup of tea or coffee for a delicious and satisfying treat.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a warm summer day, much like today, and I had been rummaging through an old recipe box that belonged to my mother. As I shuffled through the yellowed index cards and faded scraps of paper, a small, tattered piece caught my eye. It was a recipe for Chocolate-flecked Shortbread, written in elegant cursive script that I instantly recognized as my grandmother's handwriting.

I remember the excitement that bubbled up inside me as I read through the ingredients and instructions. Chocolate and shortbread were two of my favorite things, and the thought of combining them into one delicious treat was almost too good to be true. I knew I had to try making it right away.

As I gathered the ingredients and measured out the butter, flour, sugar, and chocolate, I couldn't help but think back to the countless hours I had spent in the kitchen with my grandmother, watching her work her magic with a wooden spoon and a mixing bowl. She was a master in the kitchen, with a vast repertoire of recipes that she had collected from various places and people over the years. This recipe, I knew, was just one of many gems that she had passed down to me.

The scent of butter and chocolate filled the air as the shortbread baked in the oven, and I could hardly wait for it to cool before cutting into it. The first bite was pure bliss - buttery and crumbly, with just the right amount of chocolatey goodness. I knew right then and there that this recipe would become a staple in my own collection.

Over the years, I have made this Chocolate-flecked Shortbread countless times, each batch just as delicious as the last. I have shared it with friends and family, who have all raved about its rich, buttery flavor and delicate texture. It has become a signature dish of mine, a recipe that I am proud to call my own.

As I sit here now, in my cozy kitchen, I can't help but feel a sense of gratitude for the women who came before me - my mother, my grandmother, and all the others who have shared their culinary wisdom with me. They have taught me so much about the joy of cooking and the power of a good recipe. And for that, I am truly thankful.

So, the next time you find yourself in need of a sweet treat to share with loved ones, I urge you to give this Chocolate-flecked Shortbread recipe a try. I promise you won't be disappointed. Happy baking!