Hey everyone, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, crunchy chocolate shortbread cookies. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Chocolate Chip Shortbread Cookies are all the goodness of melt-in-your-mouth shortbread combined with a little bit of chocolate. Your family will love these easy tasty cookies! These cookies look so fancy and impressive, but guess what?
Crunchy Chocolate Shortbread Cookies is one of the most favored of current trending foods on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. Crunchy Chocolate Shortbread Cookies is something that I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook crunchy chocolate shortbread cookies using 8 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Crunchy Chocolate Shortbread Cookies:
- Make ready 100 grams ♢Cake flour
- Take 15 grams ♢Unsweetened cocoa powder
- Prepare 50 grams ♢ Almond powder
- Prepare 1 Egg yolk (large)
- Take 1 dash Salt
- Prepare 40 grams Sugar
- Prepare 70 grams Unsalted margarine or unsalted butter
- Make ready 1 Powdered sugar (for decorating, optional)
Only tip I have is be sure to watch them closely while in the oven! Left in a few minutes too long and they'll be a little more on the crunchy side. Crunchy buttery and loaded with chocolate goodness - what else is there to say besides DELICIOUS? Our Pistachio Chocolate Shortbread Cookies are a must make this holiday season!
Instructions to make Crunchy Chocolate Shortbread Cookies:
- Sift together all the ♢ ingredients.
1. Cream the butter, then add the sugar and mix.
1. Once combined, add the egg yolk and salt and mix. - Add the Step 1 dry ingredients to the butter mix all at once, and gently fold in with a rubber spatula. Do not knead or over-mix. Once the dough has come together like in the picture, form it into a single ball by pressing it together with your hands.
- Once formed into a ball, wrap in plastic wrap and leave to rest in the fridge for about 1 hour. Set the oven to 180°C.
- Using a rolling pin, roll out the dough to a 3-5mm thickness. As this dough is quite soft, sandwiching it between two sheets of cling film makes the rolling process easier.
- Cut out cookies in whatever shapes you like.
- If the cookies are difficult to lift up, you can make things easier by sticking your finger underneath the plastic wrap, and lifting the cookie up with your finger.
- Wrap up the remaining dough in plastic wrap, and repeat Steps 6-8.
- Place the cookies in the preheated oven set to 180°C, and bake for 10-12 minutes.
- Once they have finished baking, cool the cookies on a cooling rack. These cookies are soft when they come out of the oven, so be careful when transferring them.
- Once the cookies have cooled, sprinkle with icing sugar, and they're done.
These chocolate shortbread cookies are kissed with pistachios and crunchy. Today's Pistachio Chocolate Shortbread Cookies are one of my very last cookie recipes to share before Christmas. "I've always found chocolate chip cookies to be deeply flawed (to know this about me explains a lot)," she writes "Too sweet, too soft, or with too much (Don't be afraid to make them compact. Shortbread is supposed to be dense. That's part of why it's so good.) You can also do this using parchment paper. These chocolate shortbread cookies are mixed with cocoa powder in the simple butter dough.
So that’s going to wrap this up for this exceptional food crunchy chocolate shortbread cookies recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
