Chocolate shortbread cookies
(Photo@TheFoodTraveller.com - Nikon D200)
I wanted to bake this ones since I saw a post on the traditional version on the blog "cavoletto di brussel". I used basically the same recipe, but added chocolate and reduced the baking time since it felt a bit too long ... these cookies last a while. I made them almost two weeks ago and they taste still fresh now out of my cookies' tin. I love the chocolate flavor in it!!! Pity they are so fatty!!!
Serves: up to 50 cookies
FlexiPoints: 2 per cookie
Suggested wine: forget wine ... coffee!
Special equipment: none
Ingredients:
350g flour
200g french lightly salted butter
50ml milk
100g dark chocolate (50% or more)
Ingredient note: the darker the chocolate the bitterer the final taste. Milk chocolate is not an option as there would be very little flavor after baking.
How-to:
1. Cube the butter and let is soften at room temperature. Break the chocolate in small pieces.
2. Work it with the flour, milk, chocolate and the sugar until a solid dough is obtained. Refrigerate for at least 60’ in cling foil.
3. Roll the dough to a sheet not thicker than 1 cm and cut out the shortbread cookies using a knife or a shape. You might need to knead and roll the dough a few times until it is all used-up.
4. Bake in the middle of an over at 150C for 30’-35’.
Serves: up to 50 cookies
FlexiPoints: 2 per cookie
Suggested wine: forget wine ... coffee!
Special equipment: none
Ingredients:
350g flour
200g french lightly salted butter
50ml milk
100g dark chocolate (50% or more)
Ingredient note: the darker the chocolate the bitterer the final taste. Milk chocolate is not an option as there would be very little flavor after baking.
How-to:
1. Cube the butter and let is soften at room temperature. Break the chocolate in small pieces.
2. Work it with the flour, milk, chocolate and the sugar until a solid dough is obtained. Refrigerate for at least 60’ in cling foil.
3. Roll the dough to a sheet not thicker than 1 cm and cut out the shortbread cookies using a knife or a shape. You might need to knead and roll the dough a few times until it is all used-up.
4. Bake in the middle of an over at 150C for 30’-35’.
posted by The Food Traveller at 6:47 PM
2 Comments:
sai che non li ho mai provati...uhm devono essere golosi. Sì, mi segno la ricetta va:-) Belli!
Mi e' stata appena suggerita un'altra variante con chicchi di caffe' sbriciolati alla base di ogni biscotto .... sembra ottimo! Ma prima devo finire questi!
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