Islay Single Malt Whisky Chocolate Chip Shortbread

Well, the reason for this is a little experiment I conducted yesterday. I was curious if it was possible to marry Islay Single Malt Whisky, chocolate and shortbread. Obviously you can eat and drink each of the three ingredients at the same time, but I was thinking of it all in one. So I set out to bake the combined shortbread. Here is my improvised recipe:

The ingredients, you need:

  • 200g/8oz plain flour
  • 100g/4oz cornflour
  • 200g/8oz butter
  • 100g/4oz icing sugar
  • 100g/4oz plain chocolate chips
  • A few generous measures of Islay Single Malt, I used Laphroaig Quarter Cask because of its strong flavour

Here’s how you do it, excluding the ‘chilling time’ you’ll probably need about 45min:

Pulse the butter until creamy, add the icing sugar together with the first generous measure of Islay Single Malt. Mix gently until the sugar and the butter have bonded nicely. Add plain flour soon followed by more whisky. Add the cornflour and make sure everything is mixed well. Finally add the chocolate chips and knead the dough until everything is well distributed. Because of the liquid it will get a bit sticky and gooey, but it’s still managable. Form the dough into two cyclinder shaped rolls and chill. I put mine into the freezer for about an hour followed by another hour in the fridge. On a chopping board cut into a thin slices and put on baking trays. I used non-sticking baking paper to make it easier to handle. Then bake at 170°C/325°F/Gas 3 for approximately 10-15 min until an even golden brown.




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