DOUBLE CHOCOLATE SHORTBREADS
You're only five ingredients away from a double chocolate melt-in-your-mouth delight
Provided by Barney Desmazery
Categories Afternoon tea, Snack, Treat
Time 22m
Yield Makes 10
Number Of Ingredients 5
Steps:
- Mix the butter and sugar together with a wooden spoon. Stir in the flour and cocoa, followed by the chocolate chips - you'll probably need to mix it together with your hands at this stage. Halve the dough and roll each piece into a log about 5cm thick. Wrap in cling film and chill for 1 hr or for several days. Can be frozen for up to 1 month.
- Heat oven to 180C/160C fan/gas 4. Slice logs into 1cm-thick rounds, transfer to a baking tray lined with baking parchment and bake for 10-12 mins. Cool on the tray.
Nutrition Facts : Calories 290 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.22 milligram of sodium
CHOCOLATE SHORTBREAD COOKIES
These shortbread cookies have a deep chocolate flavor, and are so simple to make! My family loves these year round, but especially at the holidays!
Provided by NICOSMOMDEE
Categories Desserts Cookies Butter Cookie Recipes Shortbread Cookie Recipes
Time 45m
Yield 60
Number Of Ingredients 5
Steps:
- Preheat the oven to 300 degrees F (150 degrees C).
- Mix flour and cocoa powder together in a bowl.
- Beat butter in a large mixing bowl with an electric mixer until creamy. Add sugar and vanilla extract; mix well. Mix in flour mixture gradually, 1/2 cup at a time, until incorporated; dough will resemble damp sand.
- Press dough firmly into a 9x13-inch baking pan. Cut into 1x2-inch rectangles. Prick each rectangle a few times lightly with a fork.
- Bake in the preheated oven until top looks dry and edges start to pull away from the sides of the pan, 20 to 25 minutes. Let cool before lifting out of the pan.
Nutrition Facts : Calories 56.7 calories, Carbohydrate 6.8 g, Cholesterol 8.1 mg, Fat 3.2 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 2 g, Sodium 22 mg, Sugar 3.4 g
DOUBLE CHOC SHORTBREADS
These sweet treats will go down a storm at your next bake sale, and cost only around 15p each to make
Provided by Sarah Cook
Categories Treat
Time 1h15m
Yield Makes 25
Number Of Ingredients 8
Steps:
- Rub the butter into the flour to make crumbs, then stir in sugar, vanilla, yolks and chocolate chips and bring together to form a dough. Roll out on a lightly floured surface and stamp out 6cm round biscuits. Re-roll the trimmings and repeat. Arrange on parchment-lined trays and chill for 30 mins.
- Heat oven to 200C/180C fan/gas 6. Bake biscuits for 10-12 mins until golden. Cool. Spread each with white chocolate and leave to set. Decorate, or write on buyer's name with red icing on the spot, if you like.
Nutrition Facts : Calories 192 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 12 grams sugar, Protein 2 grams protein, Sodium 0.12 milligram of sodium
DOUBLE CHOCOLATE SHORTBREAD
Delicious, buttery shortbread drizzled with two different chocolate ganaches--a decadent and rich dessert that is also easy to make.
Provided by CORINTHE
Categories Desserts Cookies Butter Cookie Recipes Shortbread Cookie Recipes
Time 1h
Yield 24
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Combine butter, confectioners' sugar, and vanilla bean halves in a bowl. Beat on low speed until smooth. Gradually mix in sifted flour until incorporated and dough pulls away from the sides of the bowl. Do not overmix. Press dough evenly into the prepared baking dish.
- Bake in the preheated oven until pale golden, about 18 minutes. Allow to cool for 10 to 12 minutes.
- While shortbread is cooling, preparing chocolate ganaches. Combine dark chocolate chips and 2 tablespoons cream in a small saucepan over low heat; cook and stir until melted and smooth, 2 to 3 minutes. Repeat with white chocolate chips and remaining cream in a second saucepan. Be careful that the chocolate does not scorch.
- Drizzle both ganaches liberally over the shortbread using 2 spoons. Allow chocolate to cool and set, about 10 minutes. Cut shortbread into squares.
Nutrition Facts : Calories 169.3 calories, Carbohydrate 17 g, Cholesterol 24.5 mg, Fat 10.9 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 6.9 g, Sodium 6.4 mg, Sugar 7.7 g
DOUBLE-DIPPED SHORTBREAD COOKIES
My mom and her friend did a lot of cookie swaps together. They were always finding new recipes to share, including this one. There's something about a dipped cookie that makes it seem so special, so we usually save these for the holidays. -Ginger King, Big Bear Lake, California
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 2-1/2 dozen.
Number Of Ingredients 10
Steps:
- Cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in melted chocolate and the vanilla. In another bowl, whisk flour, cocoa and salt; gradually beat into creamed mixture. Shape rounded tablespoons of dough into 2-in.-long logs. Place 2 in. apart on ungreased baking sheets. Refrigerate, covered, for 1 hour., Preheat oven to 350°. Bake cookies until edges are set, 8-10 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., In a microwave, melt semisweet chocolate with cream; stir until smooth. Dip each cookie halfway into chocolate; allow excess to drip off. Place on waxed paper. In the microwave, melt white chocolate; stir until smooth. Drizzle cookies with melted white chocolate. Let stand until set.
Nutrition Facts : Calories 137 calories, Fat 8g fat (5g saturated fat), Cholesterol 14mg cholesterol, Sodium 47mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
DOUBLE CHOCOLATE SHORTBREAD FINGERS
Dip sweet and crumbly Viennese biscuits in milk and white chocolate for an irresistible tea time treat
Provided by Chelsie Collins
Categories Afternoon tea, Snack, Treat
Time 25m
Yield Makes 14-16
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment. Put the butter and sugar in a large bowl and beat with an electric hand whisk for about 5 mins until pale and fluffy. Add the vanilla extract and beat again until fully incorporated.
- Sift in the flour, cornflour and baking powder, and fold into the mixture using a spatula until combined (the dough should have a tacky consistency). Spoon the dough into a piping bag fitted with a large star-shaped nozzle. If all the mixture doesn't fit, do it in 2 batches.
- Pipe 10cm long, 1.5cm wide fingers onto the baking sheets, making sure there are 3cm spaces between each finger. Bake for 8-10 mins, swapping the trays over halfway through the cooking time, until pale golden and cooked through. Leave to cool on the baking sheets for a few mins, then transfer to wire racks.
- Melt the chocolate separately over a pan of gently simmering water (making sure that the bottom of the bowl doesn't touch the water) or in the microwave in short bursts, stirring every 15 secs or so. Dip 1 end of the shortbread fingers into the bowl of milk chocolate and the other end in the white chocolate. Leave to set on baking parchment before serving.
Nutrition Facts : Calories 187 calories, Fat 12 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
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