Stir vigorously until the chocolate is smooth and slightly cooled stirring makes it glossier.ĭrizzle 1/2 of each cookie with just enough chocolate to coat it. Add in the flour and mix until the dough just comes together. In a large bowl cream together the soft butter and sugar with an electric mixer on high speed until light and fluffy, about 2 minutes. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Preheat your oven to 350☏ (180☌) and line a baking tray with parchment paper. ![]() Continue to heat and stir in 30-second increments until the chocolate is just melted. (Don't trust your microwave timer time it with your watch.) Stir with a wooden spoon. Step 1, Preheat the oven to 350 degrees F. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. When the cookies are cool, place them on a baking sheet lined with parchment paper. Bake for 20 to 25 minutes, until the edges begin to brown. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Loosen the base from the paper by running a palette knife underneath. Remove from the oven and sprinkle evenly with sugar. Transfer the shortbread and its paper to the baking sheet and bake for 55 minutes until pale golden, being careful not to let it brown. Wrap in plastic and chill for 30 minutes. Preheat a flat baking sheet in the oven to 160☌/fan140☌/gas 3. Dump onto a surface dusted with flour and shape into a flat disk. Mix on low speed until the dough starts to come together. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Buckwheat Shortbread: Substitute up to ⅓ cup buckwheat flour for ⅓ cup of all-purpose flour.In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined.Season with spices, seeds, citrus or rosemary if desired. Cornmeal or Whole Wheat Shortbread: Substitute up to ½ cup cornmeal or whole wheat flour for ½ cup of all-purpose flour.This yields a slightly softer shortbread. Brown or Maple Sugar Shortbread: Substitute ⅓ cup light or dark brown sugar or maple sugar for the granulated.Or add up to 3 tablespoons poppy or sesame seeds. Spice or Seed Shortbread: Add up to 1 teaspoon spices, like ground cinnamon, ginger, nutmeg or cardamom, or seeds like caraway or anise.Nut Shortbread: Grind ½ cup toasted nuts in the food processor with the flour before combining with remaining ingredients.Add up to 1 teaspoon orange blossom water with the butter if desired. ![]()
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