shortbreadcookies
shortbreadcookies

Chocolate Dipped Shortbreads

dkm_profile114x114By AminaA_DKM    , ,

September 20, 2016

Try making these easy, buttery shortbread biscuits at homemade With its light, buttery flavor and sugar-crystal sweetness, this shortbread is impossible to resist. You can flavour it if you like, adding a handful of chocolate chips to the dough as you knead it.

  • Prep: 15 mins
  • Cook: 45 mins
  • Serves: 10 servings

Ingredients

2 cups all-purpose flour

1/4 teaspoon salt

1 cup unsalted butter, room temperature

1/2 cup powdered (confectioners or icing) sugar

1 teaspoon pure vanilla extract

For Chocolate Dipped Short breads:

6 ounces semi sweet or bittersweet chocolate, finely chopped

Directions

1In a separate bowl whisk the flour with the salt set aside.

2In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until smooth (about 2 minutes) beat in the vanilla extract.

3Gently stir in the flour mixture just until incorporated. Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour or until firm.

4Preheat oven to 350 degrees F (177 degrees C) with the rack in the middle of the oven. Line two baking sheets with parchment paper.

5On a lightly floured surface roll out the dough into a 1/4 inch (.6 cm) thick circle. Cut into rounds or other shapes using a lightly floured cookie cutter.

6Place on the prepared baking sheets and place in the refrigerator for about 15 minutes. (This will firm up the dough so the cookies will maintain their shape when baked.) Bake for 8 - 10 minutes, or until cookies are very lightly browned. Cool on a wire rack.

For Chocolate Dipped Short breads

1Place 3 ounces of the finely chopped chocolate in a heatproof bowl and place it over a saucepan of simmering water. Once the chocolate has melted, remove it from the heat.

2Add the remaining chocolate and stir with a wooden spoon until it has completely melted and is smooth and glossy.

3Taking one cookie at a time, dip one end of each cookie in the melted chocolate and place it on a parchment lined baking sheet.

4Once all the cookies have been dipped in the chocolate, place the baking sheets in the refrigerator for about 10 minutes, or until the chocolate has hardened.

Shortbread cookies you can keep in an airtight container for about a week in a cool place.

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