• 2servings
  • 25minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsB12, D
MineralsCalcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 50 g semolina

  2. 100 g plain flour

  3. 50 g golden caster sugar

  4. 100 g cold unsalted butter

  5. 500 ml almond milk

  6. 1-2 pinches ground cinnamon

  7. 4 tsp cocoa powder

  8. honey , to taste

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 150C/130C fan/gas 3.

  2. For the shortbread: in a large bowl mix the semolina, flour and sugar together. Grate in the cold butter, then using a spoon, mix the ingredients together until it comes together to form a dough.

  3. Shape into a log or block and cut into 1cm thick slices and arrange on a baking tray lined with baking paper. Bake for 15-20 minutes, or until light golden-brown and crisp. Set aside on a wire rack to cool completely.

  4. For the hot chocolate: heat the almond milk and cinnamon together in a heavy-based pan over a medium heat until hot but not boiling. Remove from the heat.

  5. Divide the cocoa powder between two mugs and add a dash of milk into each. Mix to form a paste, then pour in the remaining almond milk, stirring continuously until the cocoa is smoothly incorporated into the milk. Sweeten with honey to taste. Serve with shortbread.


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