Chocolate coated Shortbread cookies

Shortbread

Shortbread is a type of biscuit which is traditionally made from one part white sugar, two parts butter, and three parts flour.

“The greater the obstacle, the more glory in overcoming it.”
― Molière

Once again I was given a challenge to bake shortbread biscuits  that were intended as Christmas gifts for clients of a local business.  

It sounded easy enough and of course I cannot resist a challenge!!

I got the recipe from a friend.

When I started to mix the batch of biscuits I realised that this was going to be a much bigger task than what I have anticipated!

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Ingredients

1 kg butter

1 and a half kg flour

500 g Icing sugar 

Preparation method

  1. Heat the oven to 190°C
  2. Beat the butter and the icing sugar together until smooth – it will look like  whipped cream
  3. Stir in the flour to get a smooth dough.  Let it rest for about 20 minutes in the fridge.
  4. Turn on to a work surface and gently roll out until the paste is 1 cm thick (it was a little tricky to get it even so  I used 2 flat wooden spoons on either side of the dough to get it even).shortbread2
  5. Cut into rounds or fingers and place onto a baking tray.
  6. Bake in the oven for 15-20 minutes, or until pale golden-brown.  Set aside to cool on a wire rack.

So far so good!

Then I dipped half of each biscuit in melted chocolate.  That sounded easy enough, but I soon realised that I did not have enough hands and had  to come up with a plan  on how to let the chocolate set without touching and leaving  streaks.  So I used my oven roasting pan and rack and it worked like a charm!

shortbread3I then put about 10 of the coated biscuits into individual little gift bags and presented it in  a pretty box.

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For more photo’s go to http://flippenblog.com/2013/12/07/cookies-and-gift-ideas/

 

Shortbread and Vintage tea set

Shortbread
From Wikipedia, the free encyclopedia
Shortbread is a type of biscuit which is traditionally made from one part white sugar, two parts butter, and three parts flour (by weight). Shortbread is so named because of its crumbly texture (from an old meaning of the word short). The cause of this texture is its high fat content, provided by the butter.

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I got my shortbread recipe from my sister, Heleen.

Shortbread

Ingredients

125g butter
55g caster sugar, plus extra to finish
180g plain flour

Method

Heat the oven to 190C
Beat the butter and the sugar together until smooth.

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Stir in the flour to get a smooth paste. Turn on to a work surface and gently roll out until the paste is 1 cm.
Cut into rounds or fingers and place onto a baking tray. Sprinkle with caster sugar and chill in the fridge for 20 minutes.

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Bake in the oven for 15-20 minutes, or until pale golden-brown. Set aside to cool on a wire rack

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