Recipe: Halloween Shortbread

 

“This is Halloween, This is Halloween” Sorry couldn’t resist it. October is finally here which means Spooky Season is finally upon us. And what a way to kick off the month than with a simple yet punchy recipe that’s absolutely adorable to look at and taste delicious with a cup of coffee. For this recipe I once again played with my flavour combinations, opting for ginger and dark chocolate so it’s got a bit of a kick to it but isn’t too overpowering or bitter. The dark chocolate adds a nice little bit of sweetness whilst not making it overly sweet. 

Ingredients     

- 115g Butter

- 55g Caster Sugar

- 175g Plain Flour

- A Pinch Of Salt

- 100g Dark Chocolate Chips

- 1 Tsp Ground Ginger

Method

1. Pre heat oven to 180C. Line a baking tray with greaseproof paper. 
2. Into a bowl place the salt, sugar and flour.
3. Add your butter and rub between your fingertips until it resembles breadcrumbs. 
4. Add your ground ginger and dark chocolate chips. Keep rubbing the mixture together until it starts to come together and form a dough. You may need a little water to help bind it together but it should come together quite easily on it’s own. 
5. Place your dough on a lightly floured surface and roll until about an inch thick. Make sure your flour your rolling pin as well as the chocolate chips are likely to stick to it after a couple of rolls. 
6. Using Halloween shaped cutters of your choice cut out as many shapes as possible, rerolling the dough until you have none left. I got my cutters from Shein and really love the plunger on the top to help get them easily out of the mould. 
7. Place on your prepared baking tray/s and bake for 10-15 minutes or until the edges are golden brown. Don’t worry if the middles still feel a little soft, they firm up as they cool on the tray. 
8. Leave to cool completely on the tray and then all that’s left to do is enjoy them. I recommend them with a good cup of coffee or a nice hot cuppa.