Shortbread cookies coated with chocolate, crumbly and delicious with my tips and tricks to achieve perfect shortbread, crumbly and buttery, better than a bakery! Ideal for a snack or a small treat during the day, they are easy to make and a real hit.
The pastry base I prefer is shortbread, and I must say that after years of more or less successful attempts and books read on the subject, I have found this foolproof recipe that I use almost always.
These cookies are perfect to give as a gift at Christmas: packaged in a transparent plastic bag tied with a nice ribbon, you’ll make a great impression! I made these cookies in the shape of a tree and star, since it’s the Christmas season, but just change the shape and they become suitable for any day of the year.
Here are my tips:
– Adding cornstarch helps make the shortbread more crumbly. If you don’t have it at home, you can replace it with the same weight of flour.
– When adding the flour, work it lightly and with your fingertips, to avoid developing the gluten network and thus achieve a crumbly dough.
– Before rolling out the dough, let it rest in the fridge for at least 30 minutes (better if two hours), this way it will stabilize and be easier to work with.
– If you’re not experienced, roll out the shortbread between two sheets of parchment paper, so you won’t risk it sticking to the surface.
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DON’T MISS THESE RECIPES:
- Difficulty: Easy
- Cost: Low
- Rest time: 30 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, Christmas
Ingredients
- 2 1/4 cups all-purpose flour
- 10 1/2 tbsp butter
- 3/4 cup sugar
- 3 tbsp cornstarch
- 1 egg
- 1 tbsp vanilla extract
- 1 pinch salt
- 7 oz dark chocolate
Recommended Tools
- Cookie Cutters
How to Prepare Shortbread Cookies Coated with Chocolate
Put the butter cut into small pieces, vanilla extract, and sugar in a bowl. Start working the mixture by pinching the pieces of butter and sugar with your fingertips, add the egg and continue working by pressing with your fingertips.
Combine the flour and salt, working with your fingers just enough to form a ball.Wrap the shortbread dough in plastic wrap, flatten it slightly (this way it will be less effort to roll it out) and put it in the fridge for at least 30 minutes.
Roll out the shortbread with a rolling pin using a little flour to a thickness of 1/8 to 3/16 inches and with the help of the cookie cutters, cut out the cookies. Lightly flour the cookie cutters and the work surface, so the cookies won’t stick and will hold their shape. Re-knead the scraps and make more cookies.
Gently place the cookies on the baking sheet covered with parchment paper and bake them at 350°F for about 12 minutes. They should not darken, or they will become hard.
When the cookies are cool, melt the chocolate in a bain-marie and dip the cookies halfway, one at a time. Lay the cookies on parchment paper and let the chocolate solidify before eating them.
Tip
Prepare a double batch of shortbread dough and freeze the leftover wrapped in plastic wrap. When you need it, just let it thaw in the fridge for 3 hours before rolling it out.
FAQ
Can I use white chocolate?
Sure, replace it with dark chocolate and proceed in the same way.
