December 17, 2017

White Chocolate Shortbread (Eggless)

How to bake White Chocolate Shortbread



         Shortbread is supposed to be mild tasting and so tasty on its own is even more delicious with add-ins like chopped white chocolate or white chocolate chips. You can also add chewy dried cranberries, but I had to skip cranberries upon request from my kids. Adding dried cranberries will enhance the sweetness in the recipe too. Glad to share this recipe (from a magazine clipping )with my fellow bloggers at SriValli's CCC #52 December Week 3.







Makes about 35 cookies

Ingredients:

2 cups (300g) all-purpose flour (maida)
1/4 tsp salt
1 cup (250g) unsalted butter, softened
1.5 cups confectioner's (icing) sugar
1 tsp vanilla extract
2 tbsp cocoa powder
3/4th cup, chopped white chocolate or white chocolate chips
OPTIONAL - 1/2 cup(75g) dried cranberries, coarsely chopped (I chose to skip this ingredient)




Method:

  • Preheat the oven to 325 F (170 C). Line baking sheets with parchment paper. Sift the flour, salt & cocoa powder into a bowl.
  • Beat the butter, confectioner's sugar, and vanilla in a bowl with an electric mixer on medium-high speed until pale & creamy. Stir in the flour mixture, cranberries (if using) & chocolate chips.
  • Use a spatula to mix all the ingredients in, until it forms a ball of cookie dough. Cover tightly & refrigerate for about 20 to 30 minutes until the butter hardens & the dough becomes easy to handle.
  • Roll tablespoons of the dough into balls. Place on the prepared baking sheets, spacing about 2 inches apart. Use a fork to flatten slightly, & make an impression on the top. 
  • Bake for 15-18 minutes, until golden brown. Rotate the baking sheets halfway through for even baking. Remove from oven  & let cool completely on the baking sheets & transfer to a wire rack.


Important Notes;

  • To achieve, a browner shortbread, add a total of 4 tbsp of cocoa powder instead of two. And you get a double chocolate shortbread.
  • The chilling of the dough prior to baking is a very important step so the dough will be less sticky & easier to handle.
  • After sharing a batch with a friend, I could only save (hide) it for a week, to check for freshness. My shortbreads stayed fresh for a week, in my pantry.

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