Just another recipe from Purple Foodie’s repertoire – although she made lavender shortbread in her class and highly recommended it (as do I), I made this with raspberry essence for sheer lack of availability. I had a tiny bottle sitting on my shelf – a last minute purchase from Dubai and it colored my dough an adorable shade of blush-pink! Just because I love chocolate on everything, I melted some chocolate and bathed the cookies in them but you could skip that and just enjoy this shortbread as it is. I love that this recipe skips the eggs. My vegan friends will only be delighted!
Now, shortbread is pretty simple to make but if you intend on making this with citrus zest, then you must go the extra mile i.e. rub the zest into half the amount of sugar first with your fingers. This is done so that the flavors can be released into the sugar with the help of oil from your fingers. This heightens the flavors for whatever citrus shortbread you want to make. If you’re making this with essence then:
In an electric mixer fitted with a paddle attachment, cream the butter till fluffy. Add the sugar and extract and beat for another 2 minutes on medium speed. Alternatively, you could use a hand mixer.
Add the flour and fold in with a spatula till flour is almost dissolved. Beat for about 30 seconds for the dough to come together on very low speed. Form a disk shape.
Using a large sheet of cling wrap, cover dough and refrigerate for an hour.
When ready to bake, pre-heat the oven to 1750c and line a cookie tray with ungreased parchment paper or Silpat.
Take the dough from the fridge and use 2 fresh cling wrap sheets to rest dough in between. Using a rolling pin, with little pressure, roll out the dough to 1/4 inch thickness.
Lightly dip cookie cutters in flour and cut with desired cutters.
Carefully lift them and place onto ungreased parchment paper (I used a butter knife without any trouble) and bake for 8 to 10 minutes or until slightly brown from the edges. Using an offset spatula, carefully place them onto a wire rack to cool and firm up.
Melt chocolate in a heat proof bowl in 10 or 20 second intervals, making sure you give the chocolate a good stir in between. It took me 3 twenty second intervals to get the consistency I wanted. Meanwhile, line a large tray with parchment paper and clear some space in the fridge.
Ensure that the cookies are completely cool to touch and using a fork and knife, drop cookies one by one into the melted chocolate till they are completely covered. Drip off excess chocolate and quickly transfer onto parchment paper. If you have some chocolate left over, you could use a fork and quickly drizzle some chocolate over the shortbread. But you must know, I only dipped some shortbread completely – just to give it some variation – I dipped half the leftover shortbread into chocolate and just let the other half be.
Chocolate Raspberry Shortbread
Adapted from: Purple Foodie
Yields: about 35 odd cookies
150gms butter, softened
63gms caster sugar
1 tsp raspberry extract/citrus zest/lavender
200gms flour, sifted
200 gms dark chocolate, chopped
|Photo credit: Riya Vatnani|
|Photo credit: Riya Vatnani|