Monday, September 26, 2011

Simple Dark Chocolate Dipped Shortbread

I love butter cookies, they are what your thighs getting fatter tastes like.  Dipped in chocolate?  Add another ass cheek.  That doesn't matter though, nothing wrong with having a little meat on your bones right?  And what a delicious way to get it.

These are super simple cookies, there are only 5 ingredients in the recipe, 90% of it being butter.  They would be excellent for people with celiac disease. Just replace the flour with a gluten free variety or mix. You could easily make them vegan as well.  You can flavor these cookies in any way you can come up with.  Some simple ideas would be switching almond or citrus extract for the vanilla, adding 50g of cocoa powder or adding nuts or sea salt to the chocolate after you dip them. Skies the limit.

So go ahead and make these little things.  Use any shape you want, or cut them into squares with a pizza cutter.  Poke holes or don't, make sure they are perfect or don't.  I like my imperfect little cookies, full of fingerprint marks and scratches.  Adds to their charm I'd say.

Shortbread Cookies  
recipe from Joy of Baking 

2 Cups/260g Flour
1/4 teaspoon Salt
1 Cup/226g Butter, room temp
1/2 Cup/60g Powdered Sugar
1 teaspoon Vanilla
 6 oz/180g Chocolate, chopped and separated 

Beat the butter until smooth and creamy, add powdered sugar and beat until fluffy. Add vanilla extract and beat until combined.  Mix the flour and salt, then slowly add to the butter mixture, folding together until flour is just incorporated.  Dump out on the counter and form into a disc.  Wrap in plastic and set in the fridge for 1 hour, or freezer for 20 minutes or until thoroughly chilled.

Preheat oven to 350F/175C.  Line a baking sheet with parchment paper. 

Once chilled, unwrap and roll out onto a lightly floured surface.  If the dough is sticking bad, re-wrap it and chill for a while longer.  Roll out to 1/4 inch thickness and then cut into desired shapes.  Transfer to the baking sheet and bake 8 - 12 minutes, depending on thickness.  If thicknesses vary, some will just be crunchier and some softer.  Nothing wrong with that.  Transfer cookies to a rack to cool completely.

While cookies are cooling, melt 90g/3oz of the chopped chocolate over a double boiler.  Once fully melted, remove the bowl and gradually stir in the remaining chocolate.  This is to temper the chocolate.  Once all the chocolate has been melted in, begin dipping your cookies however you like.  Scrape off the excess chocolate along the edge of the bowl and place onto a parchment lined baking sheet.  Set the dipped cookies in the fridge or freezer for 5 - 10 minutes to set.  Store in an airtight container. 

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Talitha said...

Hi lovely, I am stalking your blog via Selina and I love what I read :)
More yummy goodness to try out! And hells yeah on the chocolate dipped cookies!!

Hope you can check out my blog when you have time

Talitha xx

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