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Chocolate shortbread flake cakes.

Basically, an extravagant shortbread: sandwiched together with chocolate buttercream, enrobed with milk chocolate and decorated with a flake! I have very fond childhood memories of something very similar bought from the local bakers for a Friday shopping day treat! Years later I began my career at that bakery.


Shortbread
225g/8oz butter
115g/4oz caster sugar
350g/12oz plain flour

Buttercream

90 grams/ 3oz Butter
140 grams/5oz icing sugar (sieved)
30 grams/1oz Cocoa powder(sieved)

Decoration
390 grams/ 13oz milk chocolate (melted)
A small bar of white chocolate (melted) 

Makes approx. 8

Method

  1. Preheat oven to 180oC/350oC/Gas 4. Grease and line, two baking trays with silicone paper. 
  2. Cream together butter and caster sugar, sieve in flour then using hands bind together. Press down onto a floured surface and roll out, with a rolling pin. Shape into an oblong with your hands, measuring approximately 16 cm x 32 cm. Cut the 16 cm width in half then cutting through both, 32 cm lengths, divide each into eight, so you have sixteen 8cm x 4cm oblongs. 
  3. Divide between, the baking trays allowing space between each shortbread for any expansion. Bake in the oven for approx. 15 minutes until the top is slightly golden and feels crusty, but underneath is slightly moist. Allow to cool in trays.
  4. Make the buttercream by placing the butter, icing sugar and cocoa powder in a bowl and beating together until smooth.
  5. When the shortbread is completely cool, spread the buttercream over eight of the oblongs, then sandwich together with the other eight.  
  6. Enrobe each cake with the melted milk chocolate, then place on a piece of silicone paper to dry and place a flake down the centre of each. When dry, drizzle or spin with the white chocolate.    

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