Saturday, 2 July 2016

Ina Garten's Chocolate dipped Shortbread

I love Shortbread, Mum makes it every Christmas and it always makes the house smell wonderful. However to make it in the middle of winter here in Australia and give it a twist by dipping it in Chocolate, makes it just as special.

It is so nice to have a hot cup of tea or a hot chocolate and a nice biscuit to dip in it when the weather is a bit dismal.

What I also love is that you can make a big batch of these and cut them all up ready and just freeze half ready to cook at a later time.

340 gm butter, room temperature
1 cup caster sugar
1 teaspoon vanilla extract
3 1/2 cup plain flour
1/4 teaspoon salt
100 gm good quality dark, milk or white chocolate, melted

In your mixer beat together butter and sugar until just combined.  Add vanilla and salt then flour and beat until combined and starts to come together into a ball.  Turn out and flatten into a disk or square, wrap in plastic and place in the fridge for 30 minutes to chill.

Divide dough into half, place the second half back in the fridge.

On a well floured surface roll your dough to desired thickness.

This is where the kids can get fancy.

Or your OCD can come out and play! At this stage you can stick your shapes on a baking sheet and freeze for 2 hours, then place in a ziploc tagged bag and keep in the freezer for later.

Bake at 180 C for 15 minutes keep an eye on them so they don't burn.

Melt your desired type of chocolate either in the microwave or over simmering water and dip your cooled biscuits, place on a lined baking sheet for the chocolate to set.

Your family and friends will rave over these and think you spent hours slaving away in the kitchen.

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