Wednesday, 12 October 2016

jelly bean chocolate shortbread with vimto mini jelly beans.



A teatime treat which features a twist on the traditional. This buttery shortbread is topped with lashings of dark chocolate and a swirl of white before being scattered with tasty Vimto jelly beans. To celebrate the launch of their vibrant little jelly beans, which contain real fruit juice and natural colours, the well known British brand have set a baking challenge! They aren't quite millionaire's shortbread slices, but I feel the absence of a caramel centre is made up for in the chewy, fruity morsels jewelled on top. A yummy pairing against bitter dark chocolate if I say so myself.


Shopping list.
(Makes around 12-16 squares)
♥ 200g plain flour
♥ 150g unsalted butter
♥ 25g caster sugar
♥ 25g brown sugar
♥ 300g dark chocolate
♥ 20g white chocolate
♥ A bag of Vimto jelly beans (those you don't use you can gobble up!)

Equipment; a square non stick silicone baking tray

Preheat your oven to 180 degrees C.

Step one. Mix together the plain flour, butter and sugar in a food processor until it looks like breadcrumbs. Press down in a square silicone dish and bake for 20 minutes at 180 until cooked through and golden.

Step two. When the shortbread has cooled down (I stick it in the fridge to speed it along), gently melt your chocolate in a saucepan or bain marie on a low heat.

Step three. Pour in the dark chocolate and spread evenly. Secondly, swirl in your white chocolate for a marble effect. Allow to set slightly at room temperature for around 20 minutes.

Step four. Test one jelly bean to see if it sits nicely on to of the chocolate. If it does, go ahead and scatter the others on top. If not, allow the chocolate to set a little longer. When you've decorated the shortbread, let it set at room temperature. If you put it in the fridge now, you can lose the shine from the chocolate.

Lastly, cut up and devour!

You can also easily make this recipe vegan and/or gluten free, as the jelly beans are dairy free and suitable for veggies. Yay! For gluten free, simply use gluten free flour. In addition soya butter would be absolutely fine in the shortbread. You just wouldn't be able to use the white chocolate.


Have you tried the new Vimto jelly beans? Or have you even baked with jelly beans before? I'd love to hear your recipe ideas!


In collaboration with Vimto

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