Thursday, July 24, 2008

Tea Party: Chocolate Chip Shortbread

I recently threw a tea party for some of my *gasp* Internet friends. Throw yourself a wedding, find, and you'll quickly know what I mean.

Although my inspiration was British, my obsession is chocolate. Here's the menu:

Cream scones
Blueberry streusel scones
Lemon curd
Mock Devonshire cream
Pumpkin chocolate chip bread
Dark chocolate digestive biscuits (only McVities will do)
Cadbury Flakes
Egg salad tea sandwiches
Cucumber tea sandwiches
Goat cheese and watercress tea sandwiches


Chocolate Chip Shortbread
1 stick butter, diced (save the wrapper)
3/4 c. flour
3/8 c. cornstarch
1/4 c. sugar
1/4 c. semisweet chocolate morsels

Preheat oven to 325 degrees. Grease a 9-inch loose-bottom fluted tart pan (mine was 10.25 inches and turned out just fine, but watch it during cooking) with the remaining butter from the butter wrapper. Sift the flour and cornstarch into a large mixing bowl. Stir in the sugar, then add the butter and rub it in (or "cut" it in with a fork, two knives, or dough blender) until the mixture starts to bind together.

Turn into the prepared tart pan and press evenly over the base. Prick the surface with a fork. Sprinkle the chocolate morsels and press lightly into the surface.

Bake at 325 for 35–40 minutes, or until cooked but not brown. Cut into portions. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.


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