Melt chocolate and butter together over low heat, then stir in the shortbread crumbs and Drambuie until mixed thoroughly.
Transfer to a shallow bowl and leave to cool,then chill for a couple of hours to firm up.
Spoon out some of the mixture and shape it into balls with the palms of your hands, at first the mixture will be stiff,but it softens quickly in your hands.
Roll each ball in Cocoa powder and set aside until all have been dusted.
The truffles will keep for several days in an airtight tin.
and chill.
Allow Butter Shortbread Cookie Dough to soften to
or further use in another recipe).
Bring to a simmer
ool on pan.
Recipe Tip
Shortbread can be topped with
ut two tablespoons of the Scottish oatmeal in a bowl with
If you're making the shortbread from scratch then start here:.<
Note:
Can double recipe for approximately 8 dozen, depending on size.
ool while you make the shortbread.
Shortbreads: In a separate
o brown around the edges. (Shortbread should be pale in color
o serve.
For the shortbread, cream butter and sugar until
inutes.
Meanwhile, make the Scottish Sauce.
Combine all ingredients
o fit the contours.
SHORTBREAD:
In a food processor
aking sheets.
FOR THE SHORTBREAD ~ In a medium bowl whisk
Shortbread:
Preheat oven to 350\
Preheat oven to 350\u00b0.
Combine all the ingredients for shortbread in large mixing bowl.
Beat at low speed just until a soft dough forms.
Press dough evenly onto bottom of a lightly greased 13x9 baking pan.
Stir topping ingredients in small bowl; sprinkle over shortbread.
Prick all over the top with a fork.
Bake 20-30 minutes or until light golden brown.
Cool slightly and cut ito squares while shortbread is still warm.
he center.
For the shortbread, sift the flour, salt and
n the preheated oven until shortbread is lightly browned around the
(this will help prevent the shortbread from puffing up).
Bake
0 mins.
Meanwhile, combine shortbread crumbs and almonds. Melt butter
ntil smooth.
For the shortbread, preheat oven to 350\u00b0F