www.odlums.ie /recipes/christmas-chocolate-pressies/

What you need:

Shortbread Base

  • 225g/8oz Odlums Cream Plain Flour
  • 200g/7oz Butter (at room temperature)
  • 50g/2oz Shamrock Golden Caster Sugar
  • 25g/1oz Odlums Cornflour

Topping

  • 3 x 100g packets Shamrock Chopped Almonds
  • 4 tablespoons Rowse Honey

Decoration

  • 125g/4oz Plain Chocolate
  • 25g/1oz Butter

How to:

  1. Pre-heat oven to 180°C/350°F/Gas 4. Lightly grease a swiss roll tin (28cm x 18cm/ 11" x 7"). Tin could also be lined with baking parchment instead of greasing.
  2. Put butter and sugar into a large bowl and beat well. When mixture is smooth, beat in the cornflour.
  3. Add the flour and gently stir until mixture comes together to form a dough. Transfer to a floured surface and gently knead.
  4. Press dough into the prepared tin and bake for about 15 minutes until very pale in colour. Remove from oven and allow to stand for about 10 minutes.
  5. Meanwhile, put the almonds and honey into a saucepan. Place over a low heat and gently heat stirring all the time.
  6. Spread nut mixture over the shortbread and return to the oven for a further 10 minutes until almonds are golden brown.
  7. Allow mixture to set for about ten minutes.
  8. Melt the chocolate and butter together and stir to combine. Pour the melted chocolate over the traybake and smooth evenly. Cut into fingers, squares or triangles.
  9. Leave to cool. When chocolate is set, store in an airtight container.

Tasty Christmas Chocolate Pressies

Category

Baking with Kids

Cook Time

25 mins

What you need:

Shortbread Base

  • 225g/8oz Odlums Cream Plain Flour
  • 200g/7oz Butter (at room temperature)
  • 50g/2oz Shamrock Golden Caster Sugar
  • 25g/1oz Odlums Cornflour

Topping

  • 3 x 100g packets Shamrock Chopped Almonds
  • 4 tablespoons Rowse Honey

Decoration

  • 125g/4oz Plain Chocolate
  • 25g/1oz Butter

How to:

  1. Pre-heat oven to 180°C/350°F/Gas 4. Lightly grease a swiss roll tin (28cm x 18cm/ 11" x 7"). Tin could also be lined with baking parchment instead of greasing.
  2. Put butter and sugar into a large bowl and beat well. When mixture is smooth, beat in the cornflour.
  3. Add the flour and gently stir until mixture comes together to form a dough. Transfer to a floured surface and gently knead.
  4. Press dough into the prepared tin and bake for about 15 minutes until very pale in colour. Remove from oven and allow to stand for about 10 minutes.
  5. Meanwhile, put the almonds and honey into a saucepan. Place over a low heat and gently heat stirring all the time.
  6. Spread nut mixture over the shortbread and return to the oven for a further 10 minutes until almonds are golden brown.
  7. Allow mixture to set for about ten minutes.
  8. Melt the chocolate and butter together and stir to combine. Pour the melted chocolate over the traybake and smooth evenly. Cut into fingers, squares or triangles.
  9. Leave to cool. When chocolate is set, store in an airtight container.
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