Gale Gands Deep Chocolate Shortbread Recipes

Steps:

• Preheat the oven to 350 degrees F. Line a 9 by 13-inch baking pan with parchment or waxed paper. In a mixer fitted with a paddle attachment (or using a hand mixer), cream 8 ounces butter until soft. Add 1/2 cup of the sugar and mix until incorporated.
• In a separate bowl, stir together the flour and cornstarch. Add the dry ingredients to the butter mixture and mix at low speed just until the ingredients are incorporated and the dough comes together. Turn the dough onto a floured work surface and knead it 5 to 10 times, to bring the dough together and smooth it out. Re-flour your work surface. With a rolling pin, roll the dough out to fit the sheet pan. To transfer to the sheet pan, roll the dough up onto the rolling pin, lift it up, and unroll into the pan. Using light strokes of the rolling pin, roll the dough into the corners and edges of the pan, and roll out any bumps (or press the rolled-out dough thoroughly into the pan with your fingers). Prick the shortbread all over with a fork to prevent any buckling or shrinking.
• Bake in the center of the oven for 15 minutes. After 15 minutes, rotate the pan and knock it once against the oven rack, to ensure even cooking and a flat surface. Bake 10 to 15 minutes more, until very lightly browned. Let cool in the pan.
• Pour the remaining 2 1/2 cups sugar into the center of a deep saucepan. Carefully pour the water around the sugar, trying not to splash any sugar onto the sides of the pan. Do not stir; gently draw your finger through the center of the sugar twice, making a cross, to moisten it. Over medium-high heat, bring to a boil without stirring. Reduce the heat to a fast simmer and cook without stirring until amber-caramel in color, 10 to 20 minutes. Immediately remove from the heat and stir in 2 tablespoons butter with a wooden spoon. Slowly and carefully pour in the lukewarm cream, stirring slowly but constantly (it will bubble up and may splatter). Pour over the baked shortbread and smooth the top. Place in the refrigerator, uncovered, to harden slightly.
• When the caramel has set, melt the chocolate in the top of a double boiler (or in a mixing bowl) set over barely simmering water, stirring frequently. Stir in the vegetable oil (this will make the chocolate less brittle when it hardens). Pour over the cooled caramel and spread quickly with the back of a spatula or spoon to cover the entire surface. Let cool in the pan. With a heavy knife, cut into 1 1/2-by-3-inch bars. Store in an airtight container.

Steps:

• Preheat oven to 375 degrees F. Line a cookie sheet or jellyroll pan with parchment paper. Set aside.
• Place the butter, SPLENDA® Granulated Sweetener, sugar, vanilla and salt in a medium mixing bowl. Mix, using the paddle attachment of an electric mixer until the mixture is light and creamy (approx. 1-1 1/2 minutes). Add cocoa powder and all the flour. Mix until just blended.
• Remove dough from bowl and form into a ball. Place the ball of dough on the parchment lined pan. Roll the dough into a rectangle approx. 6 1/2 inches wide by 11 inches long and 1/4 inch thick. Pierce the surface of the dough with a fork all over. This allows the air to escape during baking preventing air pockets from forming.
• Bake in preheated 375 degrees F oven 20-25 minutes, rotating the pan after 10 minutes of baking. Remove shortbread from oven after 20-25 minutes and immediately cut into 24 fingers or rectangles while the shortbread is still warm. If allowed to cool, shortbread will not slice well.

Steps:

• In large bowl, sift together flour, baking powder, and salt. In standing mixer fitted with paddle attachment, beat butter until fluffy, about 3 minutes. Add sugar and beat until light and fluffy, about 2 minutes more. Add eggs 1 at a time, beating after each addition, then beat in vanilla. Add flour mixture and beat on low just until combined.
• Divide dough in half. Form 1 half into 4- by 4-inch square, wrap in plastic wrap, and set aside. Return other half to mixer. In metal bowl set over pan of barely simmering water, melt chocolate, stirring until smooth. Add melted chocolate to dough in mixer and beat just until combined. Form chocolate dough into 4- by 4-inch square and wrap in plastic wrap. Refrigerate both squares of dough 30 minutes.
• Line large baking sheet with parchment paper. Cut each dough square into 4 strips. Place 3 strips of chocolate dough and 4 strips of vanilla dough on baking sheet and refrigerate. Between 2 sheets of parchment paper, roll out 4th strip of chocolate dough into 6- by 7-inch rectangle (use ruler to make sure dimensions are exact). Remove 1 strip of vanilla dough from refrigerator and, between 2 sheets of parchment paper, roll out into 6- by 6-inch square. Peel off top sheet of parchment from each dough and flip vanilla dough over onto chocolate, aligning top and bottom edges and allowing 1/2 inch of chocolate dough to stick out on each side. Run rolling pin lightly over doughs to adhere, then peel off top sheet of parchment. Fold extra 1/2 inch of chocolate dough over vanilla on 1 side. Starting on folded-over side and using parchment as aid, tightly roll up dough into log. Wrap in plastic wrap and refrigerate. Repeat with remaining strips of dough to form 4 logs.
• Refrigerate logs 1 hour, then remove from refrigerator and roll each log on counter several times to prevent bottom from flattening. Refrigerate 3 hours more, then transfer to freezer. When frozen, wrap in parchment paper, twist ends, and tie with decorative ribbon. Attach card with baking instructions for each log:
• Keep dough frozen until ready to slice and bake. Preheat oven to 350°F and grease 2 large baking sheets. Using sharp knife, slice dough into 1/4-inch-thick slices and place 1 1/2 inches apart on baking sheet. Bake until vanilla dough is slightly golden, 9 to 11 minutes. Makes 20 cookies.

Steps:

• Preheat oven to 375 degrees F. Line a cookie sheet or jellyroll pan with parchment paper. Set aside.
• Place the butter, SPLENDA® Granulated Sweetener, sugar, vanilla and salt in a medium mixing bowl. Mix, using the paddle attachment of an electric mixer until the mixture is light and creamy (approx. 1-1 1/2 minutes). Add cocoa powder and all the flour. Mix until just blended.
• Remove dough from bowl and form into a ball. Place the ball of dough on the parchment lined pan. Roll the dough into a rectangle approx. 6 1/2 inches wide by 11 inches long and 1/4 inch thick. Pierce the surface of the dough with a fork all over. This allows the air to escape during baking preventing air pockets from forming.
• Bake in preheated 375 degrees F oven 20-25 minutes, rotating the pan after 10 minutes of baking. Remove shortbread from oven after 20-25 minutes and immediately cut into 24 fingers or rectangles while the shortbread is still warm. If allowed to cool, shortbread will not slice well.