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Try this delightfully dipped shortbread from the kitchens of
missame
A chocolatey twist on traditional Irish shortbread triangles. Usually eaten with tea, but since I prefer coffee I figured it would still work well. :)
Chocolate-Dipped Shortbread Triangles
Yeild: 32 cookies
Prep: 15 min not including baking and cooling
Ingredients:
2 cups (4 sticks) unsatled butter, room temp
1 cup granulated sugar
5 cups all-purpose flour
2 oz bittersweet chocolate
1. Preheat oven to 350*F, lightly butter 2 baking sheets
2. Place all butter in bowl of electric mixer (fitted with paddle). Beat on high until creamy.
3. Add sugar and continue beating until light and fluffy.
4. Add flour one cup at a time on low speed until all flour is combined well.
5. Place dough on LIGHTLY floured surface. Roll dough out in a rectangle 10"x8" and 1/2" thick.
6. Using a sharp knife or pizza cutter, cut rectangle into 16 equal small rectangles (cut in half long way then 7 times short way). Then cut each small rectangle diagnolly to make 2 triangles.
7. Prick the shortbreads lightly about 8-10 times with a fork and place on prepared baking sheets.
8. Bake for 20-23 minutes or until shortbread is just beginning to brown on the edges. Using a flat metal spatula, transfer shortbread to a cooling rack and cool completely. (yes it will still be squishy/soft in the middle, shortbread is supposed to be.)
9. Once all cooled completely melt chocolate, perferably in a microwave, once for 60 seconds, stir then at 10 second intervals, stirring in between until all is melted. (BE SURE NOT TO BURN YOUR CHOCOLATE!!)
10. Place waxed paper under the rack of shortbread. Dip one side of each cookie in the chocolate, letting the excess drip off. (melt more chocolate if you need it, I did).
11. Let chocolate harden (for a faster harden freeze for a few minutes) and store in airtight container for 3 days. (Plain shortbread will last in airtight container for up to 2 weeks.)
Then make some tea or coffee and enjoy! :D
Allergy warning – recipe contains dairy products
Try this delightfully dipped shortbread from the kitchens of
missame******************************A chocolatey twist on traditional Irish shortbread triangles. Usually eaten with tea, but since I prefer coffee I figured it would still work well. :)
Chocolate-Dipped Shortbread Triangles
Yeild: 32 cookies
Prep: 15 min not including baking and cooling
Ingredients:
2 cups (4 sticks) unsatled butter, room temp
1 cup granulated sugar
5 cups all-purpose flour
2 oz bittersweet chocolate
1. Preheat oven to 350*F, lightly butter 2 baking sheets
2. Place all butter in bowl of electric mixer (fitted with paddle). Beat on high until creamy.
3. Add sugar and continue beating until light and fluffy.
4. Add flour one cup at a time on low speed until all flour is combined well.
5. Place dough on LIGHTLY floured surface. Roll dough out in a rectangle 10"x8" and 1/2" thick.
6. Using a sharp knife or pizza cutter, cut rectangle into 16 equal small rectangles (cut in half long way then 7 times short way). Then cut each small rectangle diagnolly to make 2 triangles.
7. Prick the shortbreads lightly about 8-10 times with a fork and place on prepared baking sheets.
8. Bake for 20-23 minutes or until shortbread is just beginning to brown on the edges. Using a flat metal spatula, transfer shortbread to a cooling rack and cool completely. (yes it will still be squishy/soft in the middle, shortbread is supposed to be.)
9. Once all cooled completely melt chocolate, perferably in a microwave, once for 60 seconds, stir then at 10 second intervals, stirring in between until all is melted. (BE SURE NOT TO BURN YOUR CHOCOLATE!!)
10. Place waxed paper under the rack of shortbread. Dip one side of each cookie in the chocolate, letting the excess drip off. (melt more chocolate if you need it, I did).
11. Let chocolate harden (for a faster harden freeze for a few minutes) and store in airtight container for 3 days. (Plain shortbread will last in airtight container for up to 2 weeks.)
Then make some tea or coffee and enjoy! :D
******************************Allergy warning – recipe contains dairy products
Category All / Tutorials
Species Unspecified / Any
Size 1280 x 719px
File Size 133.2 kB
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