Monday, November 27, 2006

Short Bread Squares

2 cups flour
1/2 cup brown sugar
3/4 cup butter
6 Tablespoons cocoa
2 Tablespoons vegetable oil
2 Tablespoons butter
2 cups powdered sugar
Water

Mix flour, brown sugar, and 3/4 cup butter until crumbly. Spread evenly on a baking sheet to form the crust, and bake at 325 F for 20 minutes.

Mix remaining ingredients until smooth and spread over hot crust. Cool and cut into squares.

8 comments:

peahen said...

Wow, Robyn, that sounds really sweet and really choclatey! I'm going to try it tonight! So sweet and chocaltey, I bet we'll find Dive in the kitchen tonight too!!

Ms Mac said...

Robyn, have you done something to your rss feed? You're not showing up in my Bloglines since about a week ago!

Robyn said...

Peahen,it is sweet, and the shortbread is nice and crumbly. Some people spread chocolate chips on the hot crust instead of making the chocolate stuff from scratch.

Ms Mac, I haven't done anything intentionally. I wouldn't know how to change the feed even if I wanted to.

dive said...

Peahen's right.
She knows I LOVE shortbread.
I won't have time to make any until the weekend, so please excuse the drool trail I'll be leaving until then.

Robyn said...

Drool excused. If I make these again, I think I'll experiment with bittersweet. I hate milk chocolate, and semi-sweet doesn't really do it either. A good ganache could turn these into real treats. The trick is to keep the chocolate from peeling off like a shingle.

dive said...

Mmm … I'll be using Green and Black's Maya Gold (just ask Sassy how good it is).
It's a 70% cocoa, organic dark chocolate with a hint of orange and spices. Yum!

Robyn said...

the store I shop in has just started stocking Green & Blacks Maya Gold. I haven't tried it yet, but I'll put that on the list and give it a shot. Great idea.

Sassy Sundry said...

Yummy, yummy, yummy. I bet the Maya Gold would add a lovely orange taste to the shortbread.