I often find that I buy nuts or seeds to make something particular and I get left with a few grams of them here and there. That’s where my store cupboard shortbread comes in. This year I am attempting to use up ingredients in my cupboards and I thought I would start by using the last few dregs of cocoa powder and some leftover hazelnuts; I am so glad I did.
Makes 12 pieces of shortbread:
- 175g plain flour
- 1 tbsp cocoa powder
- 50g caster sugar
- 150g butter, softened
- 50g chopped nuts, chocolate or seeds
Grease a loose bottomed tart tin, mine was 20cm. Preheat an oven to 160C.
Add all of the ingredients to a bowl or food mixer and beat together until you get a ball of dough.
Press the dough into the greased tin until it’s nice and even. Prick the top of the dough all over with a fork.
Bake in the oven for 45 minutes and then remove from the oven and mark into portions while it’s still hot.
Leave to cool before moving to a wire rack to cool completely.
If I’d had any leftover chocolate (as if, in what kind of world would that happen?) then I would have chopped that up and added it in too. I really like the combination of chocolate, coconut and sesame so I know some sesame seeds or desiccated coconut would work nicely too. I have a feeling my store cupboard shortbread will be making a few appearances this year!