Milk Chocolate Shortbread Rounds Recipes

Steps:

• Preheat oven to 350°F Line 2-3 cookie sheets with parchment.
• Cream butter and vanilla with mixer. In a separate bowl, sift together powdered sugar, cornstarch, flour and salt. Gradually add dry ingredients to butter, beating constantly on high until the batter is the consistency of whipped butter (about 5 minutes).
• Drop dough by heaping teaspoons onto prepared cookie sheets. Bake for about 15 minutes, or until cookies begin to turn golden on edges.
• Immediately after removing cookies from oven, press one chocolate piece into the center of each cookie. Cool completely.
• Enjoy with milk!

Steps:

• Preheat oven to 350 degrees.
• Cream butter and sugar in a large bowl with electric mixer at low to medium speed until light. Gradually add flour until combined. Stir in chips by hand. IF dough seems dry or crumbly, it will stick together when shaped in your hands.
• Using the palms of your hands roll well rounded teaspoonfuls of dough into 1 inch balls. Place on a ungreased cookie sheets and bake for 12-15 minutes. Cookies will be pale. Let stand on cookie sheet for 2 minutes before removing and dusting with powdered sugar.

Steps:

• Put the chocolate in a heatproof bowl. Heat the cream in a saucepan until it just boils, then pour it over the chocolate. Stir until smooth, then beat in the egg yolks. Tip the mixture into a jug, then pour into four individual pots and put in the fridge to set for at least 2 hrs.
• Meanwhile, put the flour, orange zest and butter in a large bowl and rub together until it resembles fine breadcrumbs. Add the sugar and egg yolk, mix gently and bring the biscuit dough together with your hands. Roll the shortbread out on a lightly floured surface until 1cm thick, then transfer to a baking tray lined with baking parchment. Leave to rest for 10 mins in the fridge.
• Heat oven to 160C/140C fan/ gas 3. Bake for 23-25 mins until golden brown, then sprinkle with sugar. While still warm, cut into eight x 2cm biscuits, trimming off any excess, and leave to cool.
• When ready to eat, whip the cream to soft peaks, then spoon on top of the chocolate pots. Serve with the shortbreads on the side.

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.