Sunday, December 13, 2009

Chocolate Shortbread

2 cups powdered sugar
1.5 cups butter, softened
3 cups flour
0.75 cups baking cocoa
2 teaspoons vanilla
125g milk cooking chocolate, melted & cooled
1) Heat oven to 160°
2) Beat powdered sugar & butter in a large bowl with electric mixer on medium speed until light & fluffy
3) Stir in flour, cocoa & vanilla
4) Roll half of dough at a time, 1cm thick on a lightly floured surface
5) Cut into shapes using cookie cutters
6) Place 5cms apart on an ungreased baking tray
7) Bake 11-14 mins or until firm (cookies should not be dark brown)
8) Remove from cookie sheet to wire rack, cool completely
9) Melt chocolate and allow to cool while preparing the frosting
10) Prepare creamy frosting (instructions below)
11) Spread each cookie with about 1 teaspoon of frosting
12) Immediately drizzle straight lines of chocolate across the frosting then pull a wooden toothpick back & forth across the lines
13) Let stand until chocolate is firm
14) Eat & Enjoy!

Creamy Frosting
3 cups powdered sugar
1/3 cup butter, softened
1.5 teaspoons vanilla
2 tablespoons milk

1) Mix powdered sugar & butter in a medium bowl.
2) Stir in vanilla & milk
3) Beat with spoon until smooth & spreadable

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