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Spooky Shortbread

Spooky Shortbread

perfect for sharing
4.0(15)
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Get 50% off your first box!
Calories
: 
1121 kcal
Protein
: 
14.3g protein
Total
: 
1 hour 30 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Milk
  • Soya
  • Hazelnuts
  • Nuts
  • Spelt (wheat)
  • Wheat
  • Sesame
  • Cashew nuts
  • Macadamia Nuts
  • Almonds
  • Milk
  • Pistachio nuts
  • Rye
  • Brazil nuts
  • Oats
  • Cereals containing gluten
  • Peanut
  • Walnuts
  • Pecan Nuts
  • Barley
  • May contain traces of allergens
Serving amount

150 grams

Plain Flour

(Contains: Wheat)

75 grams

Sugar

1 pack(s)

Butter

(Contains: Milk)

100 grams

Chocolate Chips

(Contains: Soya May be present: Hazelnuts, Nuts, Spelt (wheat), Wheat, Sesame, Cashew nuts, Macadamia Nuts, Almonds, Milk, Pistachio nuts, Rye, Brazil nuts, Oats, Cereals containing gluten, Peanut, Walnuts, Pecan Nuts, Barley)

Not included in your delivery

1 unit(s)

Egg

to taste

Water

Energy (kJ)4690 kJ
Energy (kcal)1121 kcal
Fat61.7 g
of which saturates38.3 g
Carbohydrate121.4 g
of which sugars59.8 g
Dietary Fiber7.1 g
Protein14.3 g
Salt1 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Rolling Pin
•Baking Sheet with Baking Paper

Cooking steps

Get Prepped
1
  • Take 1 egg and separate the white from the yolk. Reserve 1 tbsp flour for rolling later. 
  • Place the remaining flour, sugar and butter in a large bowl.
  • Knead until the butter is incorporated and the dough has a crumble-like consistency. Add the egg yolk and mix smooth.
  • Wrap in baking paper and refrigerate until firm, 30-45 mins.
  • When the dough has almost cooled, preheat the oven to 190°C/170°C fan/gas mark 5.
Bake the Shortbread
2
  • Sprinkle a little reserved flour on your work surface and the dough. Roll the dough out to a thickness of about 5mm using a rolling pin.
  • Cut into spooky shapes like ghosts and bats.
  • Gather the remaining dough into a ball, roll out and repeat the process until all the dough is used.
  • Place the shapes onto a lined baking tray, spacing them well apart.
  • Bake until lightly golden, 10-15 mins.

Little Chefs TIP: Kids can help make the spooky shapes.

Finish and Serve
3
  • While the shortbread cools, boil a pot of water. 
  • Reserve a few chocolate chips for the spooky eyes. Pop the remaining chocolate into a bowl and place on top of the pot. Stir until melted.
  • Place the melted chocolate in a piping bag.
  • Use the piping bag to stick the chocolate chip eyes on your shapes and make any other scary decorations you like.
  • Place in the fridge until the chocolate has hardened, 10-15 mins.
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