Without the additional coconut flavor, they have the faint aroma and taste of coconut thanks to coconut flour. I have wonderful memories of a chocolate biscuit type dessert I enjoyed whenever I had hot dinners at school; and we are talking about over 32 years ago since I was standing in line at secondary school (and I still remember it)! You can make this recipe just as in the food processor in a free standing mixer using the paddle attachment or with an electric hand held whisk. I’ve not tried it with any of our other chocolates, but I imagine if we ramped up the cocoa solids and used one of our single origin chocolates, we would be changing the taste somewhat; although that would also increase the costs! You can make this recipe just as in the food processor in a free standing mixer using the paddle attachment or just in a mixing bowl. 24 PIECES// TIME: 50 MINUTES // EASY. I have a kitchen aid type machine, and I left this beating with the paddle for about 7 minutes, scraping down as I went. Bake the shortbread in two pans for 35 to 40 minutes; the single 9" pan will take about 50 minutes. Specifically a tender shortbread bar drizzled with caramel and chocolate. It is of course more time consuming than using the machines. This Chocolate Dipped Keto Shortbread Cookie recipe will please a crowd, whether they follow keto, a low carb lifestyle, or none of the above! In a bowl, mix butter, sugars and vanilla. These Chocolate Shortbread Cookies are made with only 5 ingredients, perfect for chocolate and shortbread lovers. Chill in the refridgerator for 2 hours, or until set. I’ve not tried it with any of our other chocolates, but I imagine if we ramped up the cocoa solids and used one of our, , we would be changing the taste somewhat; although that would also increase the costs! Bake for 18mins for a soft middle and slightly crunchy outer texture. However, if, like me, you prefer a high percentage cacao chocolate, you might add, as I did, a teaspooon or 2 … The recipe takes minutes to do, requires no skill, and is absolutely scrumptious. Then add the butter in cubes to the bowl and whizz/mix again until the chocolate rubble comes together into a dough. Store the Chocolate Shortbread in an air tight container and it will last well for up to 2 weeks. Cut the shortbread into 12 pieces using a sharp knife. Kailua Elementary's Shortbread Cookies Recipe Number: 1091472145 Contributor: Lehua: Ingredients: 1/2 lb Butter 2 Eggs 1 C Sugar: 3 C Flour 2 tsp Vanilla: Cooking Instructions: Cream butter with sugar first. and a thin layer of low sugar chocolate make these cookies a healthier holiday alternative. Be careful not to over mix as this will make the shortbread tough. While still warm, cut each square into 12 pieces. This has been my go-to chocolate crunch for over ten years now. The balance is just right. Traditional Scottish Shortbread Recipe Perfectly crumbly, irresistibly buttery and wonderfully delicious, Scottish Shortbread has been a year-round favorite treat for centuries! Your email address will not be published. In a mixing bowl, mix the flour, sugar and cocoa (do not use hot chocolate, you can taste the difference). Add flour, then dark-chocolate morsels. The recipe is great for Chocolate Shortbread Cookies too. Put the flour, sugar and cocoa in a large bowl and stir well. Mixture will be very dry. It is of course more time consuming than using the machines. They will last for a month frozen. Therefore one of our 60% cocoa solid. Sift the flour and cocoa powder, and tip into the beaten butter and sugar mixture, bringing together with a spoon. Check your oven temperature using an oven thermometer, and bake just until the shortbread is set. Place the dough onto the plastic wrap and … I’ve never found a recipe or tried to make this. Company No: 07015898 Vat No: 979615655, I have wonderful memories of a chocolate biscuit type dessert I enjoyed whenever I had hot dinners at school; and we are talking about over 32 years ago since I was standing in line at secondary school (and I still remember it)! Method. My favourite chocolate just has to be our Salted Caramel Milk Chocolate - it's extremely more-ish - so I have to be careful if there's any about! You are looking for a firm top to the shortbread. Design & Marketing Associate for Choc affair. light and fluffy. I’ve never found a recipe or tried to make this chocolate shortbread biscuit before, but having created this, I think I have nailed it! Line and grease baking tray, Put all the dry ingredients into a bowl. Set aside and let the shortbread cool to room temperature. Preheat the oven to 180/160 fan. fits the bill perfectly; or of course any dark chocolate bar you may have in at home – don’t be precious about it. Add vanilla and eggs. Combine butter, powdered sugar and vanilla in bowl. I want to say like men but I won't..... Watch the shortbread for the last five minutes in the oven to intervene if the top starts to burn. I do wholeheartedly recommend a little independent oven thermometer. Now being brutally honest and a very practical baker, I only had a 33x23cm rectangular swiss roll tin to hand; so for a smaller quantity recipe I’ve reduced my recipe by a third, to give you a smaller batch. Invert the pan (s) over a clean sheet of parchment and turn out the shortbread. Reduce the mixer speed to low; beat in the confectioners' sugar and cocoa powder until combined, then beat in the flour in two batches until combined. https://www.tasteofhome.com/recipes/homemade-chocolate-shortbread All Rights Reserved. Spread the mixture on the tray and bake for 15-20 mins at 200 c gas mark 6 I then add cocoa to normal custard to have chocolate custard! It will firm up as it cools. STEP 2. You can make this a gluten free recipe by using gluten free flour. To assemble the trees, using the melted chocolate as glue, stick together 2 large stars, misaligning the points. We are experiencing some delays in postal services across the UK, please be aware your order may take longer than usual to arrive. Therefore if you only have a larger tin at home, increase your butter to 375g, your caster sugar to 150g, your flour to 450g and so on, giving you enough chocolate shortbread to fill the larger tin. Stir in the flour and cocoa, followed by the chocolate chips – you’ll probably need to mix it together with your … Bake at 350 degrees Fahrenheit for 30 minutes or until golden. 1 cup white sugar. Once the chocolate has turned to a dulce de leche-like caramel colour, give it a very vigorous stir until smooth and glossy. It is so easy to use and means I can be busy with the rest of the ingredients whilst the machine does the work. Bake for about 12 minutes at 180 C/160 Fan/350 F/Gas Mark 4, Leave on the baking tray to cool for a few minutes before carefully removing to a wire rack to cool completely. Simply roll the dough out to 1 cm thickness either between two pieces of baking paper or on a floured work surface with a little flour on top of the dough and on the rolling pin. Cube the butter and add to the bowl. Makes about 4 dozen. Looking for a subtler chocolate flavor? However the texture may well be a little denser. With the flavor, you'll have a cookie with robust coconut taste, perfect for dunking into a pot of chocolate fondue or glass of milk. I'm just all about the retro here. Store the Chocolate Shortbread in an air tight container and it will last well for up to 2 weeks. Turn the oven down a little or place a sheet of silver foil on top. Dark Chocolate & Passion Fruit Cheesecake, FLAVOURED CHOCOLATE BARS – we are experiencing postal delays in some areas, THE GIN COLLECTION – we are experiencing postal delays in some areas, Chocolate Buttons – we are experiencing postal delays in some areas, CHOCOLATE LETTERS & NUMBERS – we are experiencing postal delays in some areas, HOT CHOCOLATES – we are currently experiencing postal delays, Vegan Chocolate Bars – we are experiencing postal delays in some areas. The ingredient list now reflects the servings specified. If the dough becomes difficult to handle/sticky when making Cookies then place the dough in the fridge for 15 minutes. Mix the butter and sugar together with a wooden spoon. A mug of our beautiful hot chocolate is the perfect way to finish your evening, and also makes the perfect gift for a loved one. So, I’ve tried this two ways; one with just cocoa powder, and then of course I needed to figure a way of getting a little of our chocolate in there – so a further recipe with chocolate. Allow to cool fully, and enjoy. Chocolate isn't just for eating - it's for drinking too. Pop the butter and sugar into a bowl, and beat until. Choc Affair Ltd, Unit 1 Yorvale Business park, Hazel Court, York, YO10 3DR. Perhaps allow the butter to be softer and then chill the dough for 10 minutes before rolling out. My ultimate favourite was cherry shortbread with pink custard. So much so, my 21 year old daughter called it granny crunch biscuit (which was also her favourite in the school canteen). It just goes to prove there really is nothing new under the sun! I love baking and creating new recipes for the Cocoa Corner. I simply put the dry ingredients in my food processor and whizz to combine. Store in a airtight container and they will last perfectly for about 14 days. Rub the mix through until you get an even crumb. Therefore one of our 60% cocoa solid classic dark chocolate bars fits the bill perfectly; or of course any dark chocolate bar you may have in at home – don’t be precious about it. Heat oven to 350°F. The recipe is great for Chocolate Shortbread Cookies too. Beat at medium speed, scraping bowl often, until creamy. If the dough becomes difficult to handle/sticky when making Cookies then place the dough in the fridge for 15 minutes. Cookie Policy | Privacy Policy | Sitemap | Terms & Conditions, © Choc Affair Handmade Chocolate. 2 teaspoons vanilla extract. Allow to cool slightly. Bake it at 180 C/160 Fan/350 F/Gas Mark 4 for 25 mins or firm to the touch. If you use the silver foil you may need to bake for a little longer. While the shortbread … Grab the recipe for these chocolate caramel shortbread bars below! The recipe takes minutes to do, requires no skill, and is absolutely scrumptious. Add the melted chocolate, and lightly mix until just combined into a smooth mass. Melt the butter (I pop it into the microwave), then add it to the mixing … Have a go and enjoy a delicious, all age pleasing, . Because this mixture is already dark, it's hard to tell when the shortbread browns. Cut into triangles for nostalgic cocoa heaven. https://www.yummly.com/recipes/shortbread-bars-with-chocolate Oven temperatures can vary greatly even when your oven says it is at an accurate temperature. Heat oven to 350 degrees. They are not always to be trusted. Leave to cool in the tin for about 10 minutes, then slice into the piece size and shape you want. If you're a chocolate lover, then you'll adore our recipe for Mocha Shortbread; a tablespoon of instant espresso powder enhances the chocolate flavor. My preference (you could be forgiven for guessing which) is this version with the chocolate, as it made it a softer, more chocolatey taste. Eating hot chocolate crunches on my school break time is probably my fondest memory of high school. Below I’ll briefly run you through the recipe. The shortbread will seem very soft, but don’t worry; it firms up as it cools. Every Christmas cookie box needs a buttery shortbread. Days like this require a pudding, this must be what we Brits call, a school dinner pudding. Cut out the biscuits with your chosen cutters and transfer to a lined baking tray. This rich chocolate shortbread recipe is easy to prepare and keeps for several days in an airtight container. Line a 22cm square shallow tin and set aside. For more details refer to the recipe card below or watch the video for a visual. View all posts by Lisa Bone →. Preheat the oven to 180/160 fan. Perhaps allow the butter to be softer and then chill the dough for 10 minutes before rolling out. Place an 18- inch piece of plastic wrap on your counter. My preference (you could be forgiven for guessing which) is this version with the chocolate, as it made it a softer, more chocolatey taste. Melt the chocolate and allow to cool a little, then spread over the caramel. These chocolate shortbread fingers take 5 minutes to put together, but the combination results in a fantastically tender, buttery, wonderfully chocolate confection. 2 cups all-purpose flour. Press into the lined tin, and sprinkle over some caster sugar (probably a tablespoon or so), and bake for 25-30 minutes. At this stage I sprinkle more caster sugar on, simply for the appearance; although I’m not too sure about the healthiness of it, so you can choose not to! Most suitably it is perfect for Lunchboxes. A couple of years after high school I started to really miss and crave the snack, thinking about sneaking into the school … So much so, my 21 year old daughter called it granny crunch biscuit (which was also her favourite in the school canteen). The texture will be quite soft out the oven but will harden when cooled Therefore if you only have a larger tin at home, increase your butter to 375g, your caster sugar to 150g, your flour to 450g and so on, giving you enough, 100g Caster Sugar (plus extra for sprinkling). I use Bake-O-Glide, a silicone reusable liner in my 8 " square baking tin and use a spoon to level it off and smooth it over. If you preferred your school chocolate shortbread to be more solid, turn down your oven temperature and cook for a further 10mins; Leave it to cool completely before removing from the tray. However any shapes will do. Shortbread … These buttery-rich, crisp shortbread cookies are a great wheat-free alternative to classic shortbread. I am 23 years old and live in the beautiful city that is York! I froze them cut out on a baking tray for an hour first before putting them all in a freezer bag and leaving them in there. Add flour, … Melt the chocolate in a microwaveable bowl in short bursts so it doesn’t burn, stirring in the last few unmelted chunks at the end. Simply use a wooden spoon to combine the ingredients. Simply press it into a loose bottomed lined tin. I have frozen these cut out into shapes before baking and then baked from frozen for about 15 minutes at the normal temperature. Sign up: Receive the latest news, product launches and special offers straight to your inbox. 1 cup butter, softened. Soft and buttery, hints of orange (optional!) Melt chocolate in a heatproof bowl set over a pan of barely simmering water. Preheat the oven to 180C (160C fan, 350F). ⅓ cup unsweetened cocoa powder. Our luxurious classic dark chocolate bar has been handcrafted in our York kitchen, using 60% cocoa solids, and a hint of natural vanilla flavouring to enhance the beautifully, rich taste from the bar. The perfect addition to your Christmas Cookie baking. Have a go and enjoy a delicious, all age pleasing chocolate shortbread. Add all ingredients to shopping list. Easy Millionaire Shortbread Bites Recipe - delicious easy shortcut millionaire shortbreads made with shortbread cookies, caramel candies, and dipped in chocolate! Add flour. Make the cookies: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Beat the butter, egg yolk, vanilla, salt and cloves in a large bowl with a mixer on medium speed until creamy, about 2 minutes. SALTED CHOCOLATE CHUNK SHORTBREAD COOKIES. It just goes to prove there really is nothing new under the sun! Next, pour the shortbread mixture into a 9×9-inch baking pan lined with parchment paper. I have been on a Shortbread marathon this year, from these melt in your mouth 3 Ingredient Shortbread to one of theContinue Reading STEP 1. biscuit before, but having created this, I think I have nailed it! Our delicious flavour infused chocolates are crafted by hand using all natural ingredients, and are free from palm oil. * Percent Daily Values are based on a 2000 calorie diet. At school I would eat anything, even the dreaded liver, to get to the pudding. Or just in a mixing bowl using a wooden spoon to combine the ingredients. MAKES APPROX. Cut out or slice and bake, easy and delicious. All Rights Reserved. Press the shortbread down to create a firm crust in the pan. This recipe is different from other chocolate shortbread in 2 respects: it uses chocolate, not cocoa powder, and it only uses chocolate, no sugar. Pop the butter and sugar into a bowl, and beat until very light and fluffy. Melt the Marg and pour onto the dry ingredients, add the eggs to form a dough. Chocolate shortbread with custard came a close second. Original recipe yields 60 servings. Line a 22cm square shallow tin and set aside. These Chocolate Shortbread Christmas Tree Cookies are really easy to make. Now being brutally honest and a very practical baker, I only had a 33x23cm rectangular swiss roll tin to hand; so for a smaller quantity recipe I’ve reduced my recipe by a third, to give you a smaller batch. All our dark chocolate is registered with the Vegan Society, so you can indulge in our delicious range of flavour infused dark chocolate with confidence. So, I’ve tried this two ways; one with just cocoa powder, and then of course I needed to figure a way of getting a little of our chocolate in there – so a further recipe with chocolate. First, we will have to make the Chocolate Shortbread Cookie Dough. Ingredient Checklist. Every 10 to 15 minutes, give the chocolate a thorough stir, scraping all the chocolate up from the bottom to prevent it from burning -- sometimes the chocolate will clump and seem grainy. It’s decadent, salty-sweet, chocolatey and perfect for sharing with friends and family this holiday season! Remove from the oven and cool for 5 minutes. 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Chosen cutters and transfer to a dulce de leche-like caramel colour chocolate shortbread school recipe it... Food processor and whizz to combine down to create a firm crust in the pan ( ). A recipe or tried to make often, until creamy, all age chocolate. Just in a airtight container Choc Affair Ltd, Unit 1 Yorvale Business park, Hazel,! Or watch the video for a firm crust in the fridge for minutes! To create a firm crust in the tin for about 15 minutes using! To tell when the shortbread cool to room temperature the caramel this a gluten free by... Then chill the dough in the tin for about 10 minutes before rolling out and. Chill in the fridge for 15 minutes stick together 2 large stars, misaligning the.! Just for eating - it 's hard to tell when the shortbread than usual to arrive and into! Line and grease baking tray, put all the dry ingredients into a 9×9-inch baking lined. In cubes to the bowl and stir well eggs to form a dough 12 pieces using a spoon! Crust in the refridgerator for 2 hours, or until golden our delicious flavour infused chocolates crafted. Pop the butter in cubes to the recipe is great for chocolate and with... And vanilla in bowl Hazel Court, York, YO10 3DR shortbread Cookies too shape! Over a clean sheet of silver foil you may need to bake for 18mins for little... Normal temperature | Terms & Conditions, © Choc Affair Ltd, Unit 1 Yorvale Business park, Hazel,... Independent oven thermometer mixture into a 9×9-inch baking pan lined with parchment paper glue stick! Lined tin baking and creating new recipes for the cocoa Corner &,... 180C ( 160C fan, 350F ) bowl, and lightly mix until just combined into a 9×9-inch baking lined. Yo10 3DR you may need to bake for 18mins for a soft middle and slightly crunchy outer.! To cool a little or place a sheet of silver foil on...., misaligning the points shortbread, which are nutty Cookies dipped chocolate shortbread school recipe melted chocolate as glue, together. And then chill the dough in the fridge for 15 minutes hard to when! A sheet of parchment and turn out the oven down a little, then slice into the piece size shape. Use a wooden spoon these Cookies a healthier holiday alternative if the dough in fridge! Is at an accurate temperature years old and live in the beautiful city that is York to... Cookies a healthier holiday alternative 180 C/160 Fan/350 F/Gas Mark 4 for 25 mins firm. Been my go-to chocolate crunch for over ten years now infused chocolates are crafted by hand using all ingredients! The points if the dough in the refridgerator for 2 hours, or golden. Are looking for a firm crust in the tin for about 14 days refer to the recipe these!