HOMEMADE CHOCOLATE SHORTBREAD
This recipe has been in my files for a long time...probably from when I first learned to bake. Any chocolate lover will like these melt-in-your-mouth cookies. I make them year-round with variations. They're even richer with a thin coat of icing or as a sandwich cookie with frosting in the middle. -Sarah Bueckert, Austin, Manitoba
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 1 dozen.
Number Of Ingredients 5
Steps:
- In a small bowl, cream butter until light and fluffy. Beat in vanilla. Combine the flour, sugar and cocoa; add to creamed mixture. Beat until dough holds together, about 3 minutes. , Pat into a 9x4-in. rectangle. Cut into 2x1-1/2-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with a fork. , Bake at 300° for 20-25 minutes or until set. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 127 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 77mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE TOPPED SHORTBREAD SLICES
I have been making this recipe for 20+ years and everyone loves it.As it is so easy children love to help!Can be varied with milk,dark or white choc coating or even include a middle layer of icing between the shortbread and chocolate.
Provided by teapot tilly
Categories Bar Cookie
Time 50m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- In a large bowl mix flour and sugar,add butter and mix to resemble breadcrumbs.
- keep mixing with hands and knead until mixture forms a soft dough.
- Handle gently so not to overwork the dough.
- Line an 8 inch square tin approx 2 inch deep with foil or greaseproof paper,pre heat oven to 200c/gas6 Press mixture into tin with hands flattening it and spreading it flat until it covers the whole area.
- Prick all over with a fork to prevent air bubbles making it rise too much.
- Bake on centre shelf for 30 mins or until just golden brown and firm to touch.
- Don't let it overbrown or it will spoil the taste and be hard.
- When it has just come from the oven mark into slices or squares (how big is up to you but I usually make 12 slices).
- Leave to cool in the tin and turn out onto a cooling rack when cold.
- Cover each slice with melted chocolate and sprinkle hundreds& thousands whilst choc is still wet.
- Leave to set then store in an airtight tin.
Nutrition Facts : Calories 437, Fat 23.8, SaturatedFat 13.9, Cholesterol 50.5, Sodium 139.6, Carbohydrate 50.9, Fiber 1.6, Sugar 22.6, Protein 5.4
CHOCOLATE SHORTBREAD
Always wondered about the name here -- Where's a recipe for longbread, anyway! Wherever the one is found, this particular recipe was located in the Taste of Home's Chocolate Lover's Cookbook, Vol 2, 2003!
Provided by Sydney Mike
Categories Dessert
Time 40m
Yield 12 cookies, 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 300 degrees F.
- In a mixing bowl, cream the butter, then add vanilla & mix well.
- In another bowl, whisk together flour, sugar & cocoa, then add to creamed mixture, beating about 3 minutes or until dough holds together.
- Pat the dough into a 9-inch by 4-inch rectangle, then cut into 2-inch by 1 1/2-inch strips.
- Place strips 1 inch apart on ungreased baking sheets.
- Prick each strip several times with a fork.
- Bake 20-25 minutes or until set.
- Set sheets on wire rack(s) to cool for 5 minutes, then remove shortbreat to wire rack(s) to cool completely.
CHOCOLATE SHORTBREAD SLICE
Essentially rows of buttery shortbread encased in a rich chocolate ganache, we suggest having a slice of this dessert by the fire with a strong cup of coffee.
Provided by Donna Hay
Categories HarperCollins Dessert Christmas Christmas Eve Cookies Chocolate Dark Chocolate Quick & Easy Small Plates Kid-Friendly No-Cook
Yield 8-10 servings
Number Of Ingredients 5
Steps:
- Line an 8cm x 20cm loaf tin with non-stick baking paper. Place the cream, chocolate and butter in a medium saucepan over low heat and stir until melted and smooth. Pour one-third of the chocolate mixture into the tin. Arrange half the shortbread in the tin. Pour half the remaining chocolate mixture over the shortbread. Repeat with the remaining shortbread and chocolate and smooth the top. Refrigerate for 3-4 hours or until set. Remove the slice from the tin and dust with cocoa. Slice, using a hot knife, to serve.
CHOCOLATE COCONUT SHORTBREAD SLICE
My old host mom always make this for visiters and I loved it. When my sister came to AUS to visit me first time, she loved it too and took some to Japan. and all of my family in Japan loved it!!!
Provided by tomoko matsunaga
Categories Dessert
Time 35m
Yield 15 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven for 300*F.
- 8.
- In a bowl, mix butter and caster sugar until creamy.
- Add self-raising flour, coconut, pinch of salt and mix well.
- Grease a square slab pan with butter.
- Press evenly into prepared pan.
- Bake until the top gets nice and brown color.
- while baking biscuits base, prepare icing for the top.
- Mix all icing ingredients well.
- When biscuits base baked, spread icing mixture all over the top while base is still hot.
- cool in pan.
- Cut into pieces and eat!
Nutrition Facts : Calories 237.1, Fat 14.7, SaturatedFat 11.1, Cholesterol 19.8, Sodium 174.7, Carbohydrate 25.8, Fiber 2.1, Sugar 17.4, Protein 2
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