The Great Online Cookie Exchange

I missed last year's cookie exchange organised by JZ so made sure I didn't this year.

Shortbread is one of my favourite biscuits. Traditionally Scottish.

Royal Chocolate Dipped Shortbread Biscuits.

What you need -

2 Baking trays

Baking paper

Biscuit cutters (whatever shape you want) I use hearts but starts are good for this time of the year.

2 bowls

1 heatproof bowl

Electric mixer (or hand held)

Saucepan

Rolling pin

Wooden Spoon (yes there are other uses for the wooden spoon)

Ingredients:

260grams plain flour

1/4 teaspoon salt

226 grams unsalted butter (room temperature and cut up)

60 grams icing sugar + extra for sprinkling

1 teaspoon pure vanilla extract

For the chocolate -

180 grams semi sweet chocolate, finely chopped.

Now let's get started -

First you need an apron

In one of the bowls mix the flour and salt and set aside

In the other bowl beat the butter until smooth and creamy

Add the sugar and beat again until smooth

Next add the vanilla and beat again

Gently stir in the flour and salt mixture (stir well)

Flatten the dough and chill for around 1 hour

No eggs to beat in this recipe

Preheat oven to 350 degrees F

Line both trays with baking paper

On a lightly floured surface but be careful you don't get flour all over you.

Roll our the dough into about 6cm thick circles

Lightly flour your cookie cutters and cut out (this recipe makes around 20 biscuits depending on the shape you use.)

Put them on the prepared baking trays and sprinkle all over with a little icing sugar

Place in fridge for about 15 minutes (this helps the biscuits keep their shape while cooking)

Bake on middle shelf for around 8-10 minutes or until they are lightly browned.

Cool on a wire rack.

For Chocolate:

Put approximately 90 grams of the finely chopped chocolate in the heatproof bowl and place over saucepan of simmering water

When chocolate has melted add the remaining chocolate and stir with a wooden spoon until it has completely melted and is lovely, smooth and glossy.

Taking one biscuits at a time, dip end of heart into the melted chocolate and place on the baking (you can dip bottom or each side of heart whatever you want. If using star shape, dip each end of the point)

Place in the fridge for about 10 minutes, or until the chocolate has hardened.

These will keep in an airtight container for about a week but they can also be frozen. Hope you enjoy them.

How about some Candy Canes - anyone got a recipe?

There are lots of wonderful recipes for you to try so go check them out.

My mouth is watering already.

Aisha
Alice
Ally
Another Suburban Mom
Ashly Star
Beau
Beth
Conina
Elysia
greengirl
Hedone
Jack & Jill
His wyld rose
Infidelity Chronicles
Jz
Kirsti
Krissy
lil
Linda Long
Little Monkey
Lola!
Mijena
mouse
Naughty Kitty
nilla
ponderouspet
Rose
Ryan
Sara
selkie (her recipe here, her blog here)

Sephani Page
Serenity
shadesofblue
striving for peace
sin
Tempting Sweets
The Missus
undercovermetamorphosis
Viemoira

Thanks JZ.

Out of office for most of the day and then out to dinner this evening but will catch up when I can.

Ronnie

xx