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This is the most addictive stuff! If I have one slice I have to have five. My mother used to make it for me when I was little and I still can’t get enough of the stuff.
It is also a great thing to make if you aren’t a natural cook.
I made this batch from scratch with a home-made shortbread, however if baking isn’t at all your thing you can easily substitute the shortbread for a good quality shop bought version. Try and buy one that comes in a metal tray so that you can follow from step 7 easily. Also if you have a great family basic Shortbread recipe do that!
So if you can or can’t cook please make this recipe you will love it!
- 3 ½ Cups Salted Butter, softened to the consistency of whipped cream
- ¾ Cup Granulated Sugar, plus about ½ cup more for tops of cookies
- 4 ½ Cups Plain flour
- 1 Cup Cornstarch
- One tin of Dulce de Leche
- 1 Cup of Glacier Cherries
- 1 Cup Brazil Nuts (ruffly chopped)
- 200g Bar of Chocolate (I like to mix milk and dark)
- Preheat oven to 180 C.
- Beat butter till pale and soft, then combine sugar and beat again (you cant over beat at this stage so really go for it to make them light! I normally leave the mixer running and have a cup of tea).
- Sift the flour and cornstarch together and add to the butter sugar mix, then take a palette knife and cut the mixture till it begins to come together, try and be as light handed as possible it doesn’t need to be really well mixed (like making scones).
- When ruffly incorporated empty into a buttered and lined baking tray and press into shape (this will bring the mix together) again be as light handed as possible, don’t press too hard.
- Bake for 20 mins for until the top is a light golden brown.
- Remove from the oven and allow to cool.
- Melt the chocolate, the easiest way to do this is in a bowl in the microwave. Only heat the chocolate for 10 second intervals and stir in between, this means you can’t burn it. Then pour the chocolate over the shortbread and smooth across.
- While the chocolate is still soft sprinkle the cherries and nuts evenly over the top, so they sink into the chocolate.
- Finish off by pouring the Dulce de Leche over the top, and then refrigerate.
- When cooled slice into cubes or bars.