For Halloween!
This recipe, as we discussed at the meeting, is extremely versatile, so try something interesting with it! This is a quite altered version of "Assam Shortbread Diamonds" from the FANTASTIC book Culinary Tea by Cynthia Gold and Lise Stern.
The recipe is BIG it makes about 4 - 5 DOZEN cookies, so cut it down if you don't want so many.
Ingredients:
1 lb/455g unsalted, chilled butter
1 cup/200g granulated sugar
2 teaspoons vanilla extract
4 cups all purpose flour
1/2 tsp fine sea salt
4 tsp vanilla scented black tea (I used Mariage Freres' Imperial Wedding Tea, which was served at my wedding!)
Zest of 1/2 orange
2 bars of 85% dark chocolate.
Method:
In a large bowl, use and electric mixer on medium speed to cream together the butter and sugar until smooth. Ass the vanilla and mix until incorporated. Add the flour, salt and tea. Mix on low speed until the dough pulls together.
Divide dough into two and flatten into two rectangles. Place each between two sheets of baking parchment and roll out to 1/4 inch thickness. Alternatively you can wrap your rolling pin in cling film or use a marble rolling pin to prevent sticking.
Place in the fridge to chill about 20 mins. Leaving the dough longer will allow the flavours to develop more, and you can refridgerate for up to 2 days.
Remove from the fridge and cut into your favourite shapes. If you have bits left and want to reuse to cut more cookies, knead the dough together gently on a flour dusted board, then rolling again with flour. Try not to work the dough too much otherwise it will get too warm and be difficult to manage.
Place the cookies on a parchment covered baking sheet. They won't spread much so they can be fairly close together. Bake for 40-45 mins until the shortbread is firm and takes on a sandy, dry appearance. remove to a rack to cool. Once cooled the cookies can be stored in an airtight container as is for up to a week, and frozen for up to 1 month.
Once the cookies are basically cool, break up the chocolate into a small bowl, and melt in the microwave. Do this by heating in 30 second bursts and stirring, until everything is melted, this usually takes a total of 1 min to 1 min 30s.
Dip each cookie into the chocolate and lay out onto a layer of baking parchment.
The chocolate will take several hours to dry completely.
But don't let that stop you from tasting one beforehand. :)
This recipe, as we discussed at the meeting, is extremely versatile, so try something interesting with it! This is a quite altered version of "Assam Shortbread Diamonds" from the FANTASTIC book Culinary Tea by Cynthia Gold and Lise Stern.
The recipe is BIG it makes about 4 - 5 DOZEN cookies, so cut it down if you don't want so many.
Ingredients:
1 lb/455g unsalted, chilled butter
1 cup/200g granulated sugar
2 teaspoons vanilla extract
4 cups all purpose flour
1/2 tsp fine sea salt
4 tsp vanilla scented black tea (I used Mariage Freres' Imperial Wedding Tea, which was served at my wedding!)
Zest of 1/2 orange
2 bars of 85% dark chocolate.
Method:
In a large bowl, use and electric mixer on medium speed to cream together the butter and sugar until smooth. Ass the vanilla and mix until incorporated. Add the flour, salt and tea. Mix on low speed until the dough pulls together.
Divide dough into two and flatten into two rectangles. Place each between two sheets of baking parchment and roll out to 1/4 inch thickness. Alternatively you can wrap your rolling pin in cling film or use a marble rolling pin to prevent sticking.
Place in the fridge to chill about 20 mins. Leaving the dough longer will allow the flavours to develop more, and you can refridgerate for up to 2 days.
Remove from the fridge and cut into your favourite shapes. If you have bits left and want to reuse to cut more cookies, knead the dough together gently on a flour dusted board, then rolling again with flour. Try not to work the dough too much otherwise it will get too warm and be difficult to manage.
Place the cookies on a parchment covered baking sheet. They won't spread much so they can be fairly close together. Bake for 40-45 mins until the shortbread is firm and takes on a sandy, dry appearance. remove to a rack to cool. Once cooled the cookies can be stored in an airtight container as is for up to a week, and frozen for up to 1 month.
Once the cookies are basically cool, break up the chocolate into a small bowl, and melt in the microwave. Do this by heating in 30 second bursts and stirring, until everything is melted, this usually takes a total of 1 min to 1 min 30s.
Dip each cookie into the chocolate and lay out onto a layer of baking parchment.
The chocolate will take several hours to dry completely.
But don't let that stop you from tasting one beforehand. :)
btw. You will need, an electric mixer (hand mixer is fine), baking tray, plenty of baking parchment, board, rolling pin, and a large bowl for this!
ReplyDelete