Sunday, June 13, 2010

Whipped Shortbread Cookies

I'm sure we all have a favorite cookie that we fondly think of every now and then and frankly mine is this one...light as air, but deep in flavor and usually with a really cute decoration that is always made with the finest chocolate.
I have found the recipe HERE and I am very happy with the results, so therefor I am sharing with you my discovery.
It really does not take too long to make, you just need to whip, mix, pipe, let cool, bake, let cool and dry, then dip and let the chocolate set.
Then you are ready to eat !


Plain Flour 500g
Soft Butter 350g
Icing Sugar 180g
Eggs 100g (which is 2 eggs)
Lemon or lime zest
Vanilla essence (1/2 teaspoon to 1 teaspoon)
Almond essence (1/8 teaspoon)
A pinch of salt
Dark and White Chocolate .


In a kitchen mixer, combine butter, icing sugar, lemon or lime zest and vanilla and almond essence and beat for about 10 minutes. 

Gradually add the eggs and continue beating until the mixture is smooth and creamy. 
Gradually fold in the flour and mix well. 
Pipe the mixture onto a greased baking tray or better yet one covered with parchment paper or a silicone mat 

and transfer to the fridge for at least 30 minutes. 

Bake for 10 to 15 minutes in a preheated oven (180°C or 350 F), or until the bottoms of the biscuits are lightly browned. 
Remove from the oven, let stand for at least 5 minutes and transfer on to a cooling rack. 
If you pick them up too soon from the baking sheet, they will break.
Melt the chocolate for dipping on bain-marie 

and the chocolate for drizzling in the microwave. 

Oblong cookies: Dip one end in the melted chocolate. 

Flower cookies: drizzle chocolate to your taste. 

Transfer to a parchment lined baking sheet and let the chocolate set and dry in the fridge.
Store in the fridge in a tin box or in a paper bag.
Enjoy ! 

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