Chocolate Shortbread
Dear Aunt Daisy, I wonder if you could publish in your page of The Listener a recipe for Chocolate Shortbread? I have tasted it at various parties, but have been unsuccessful in obtaining the recipe. It has wholemeal in it, and cuts and looks very much like Fudge Cake. It is delicious, and I would be delighted if you or any of the readers of The Listener could publish the recipe.
Dot
(Christchurch).
I have more than one good recipe for Chocolate Shortbread. You must make them all, and see which you like best, and whether either is like the one you have tasted. (1) Welsh Shortbread.-Half a pound of butter; 42 Ib. of castor sugar; 12 oz. of wholemeal; 3 oz, ground rice; and 1 oz. of cocoa, Cream the butter, and sift in the flours, and the castor sugar; also the cocoa, Knead the paste with the hands till it is smooth, divide it into four portions, form into flat round cakes, pinch the edges, and prick all over with a fork. Place on paper on the oven slide, and bake in a mbdderate oven for about 30 minutes, or until the shortbread is cooked, (2) Inglewood Shortbread.- Four cups of flour; 142 cups of cornflour; %
cup of cocoa; I Ib. of butter; and 5 oz. of icing sugar. Mix up and cook in the usual way. (3) Chocolate’ Shortbread.- For the white layer underneath you will need 8 oz. of flour; 4 oz. butter; 4 oz. sugar; 1 egg; and 4 teaspoon of baking powder. Roll out, and place on top the following-with raspberry jam between if you like. 4 oz, flour; 4 oz, butter; 1 oz. cocoa; 3 oz. light brown sugar; 1 egg; a pinch Of salt; and % teaspoon of baking powder. Bake about half an hour in a moderate oven, and cut into squares when cold. This is probably the one you tasted. (4) Easy Chocolate’ Shortbread.One and three quarter cups of flour; 1% cup of white sugar; 1% cup of cocoa; 14 Ib. of butter; and a pinch of salt. Sift the dry ingredients twice, and rub the butter in coarsely. Do not knead it. Turn it into a shallow dish and press lightly all over with the fingers, making it about half an inch thick, Mark into sections with the back of the knife so that it can be cut into pieces when taken from the oven, It will take 30 to 40 minutes at about 325°.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19420206.2.45.3.1
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New Zealand Listener, Volume 6, Issue 137, 6 February 1942, Page 23
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417Chocolate Shortbread New Zealand Listener, Volume 6, Issue 137, 6 February 1942, Page 23
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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