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Description
Some quick and easy shortbread made for my family and the kids teachers.
RECIPE
Ingredients
150g (6oz) plain or gluten free flour
50g (2oz) sugar
100g (4oz) softened butter
25g milk chocolate chips
25g white chocolate chips
Steps
1. Rub together butter, sugar and flour until a dough starts to form
2. Mix in the chocolate chips
3. Roll dough into a log around 1/12-2 inches thick
4. Refrigerate for 20 minutes, 24 hours maximum
5. Preheat oven to 180oC and line two trays with greaseproof paper
6. Using a very sharp knife, gently slice dough whatever thickness you would like (I got around 15 small shortbread)
7. Place on the baking trays and bake for 10-15 minutes until slightly coloured.
8. Leave to cool on the trays for 10 minutes before trying to move the shortbread else it will crumble.
9. Store in a air tight container, best eaten as soon as possible.
TIPS
1. You can make the dough in advance and freeze as a log for up to a month in the freezer, just remove the night before needed and refrigerate
2. Add nuts or dried fruit for a different filling oreven dunk in chocolate.
3. You can use cookie cutters
Facebook www.facebook.com/claremanson
RECIPE
Ingredients
150g (6oz) plain or gluten free flour
50g (2oz) sugar
100g (4oz) softened butter
25g milk chocolate chips
25g white chocolate chips
Steps
1. Rub together butter, sugar and flour until a dough starts to form
2. Mix in the chocolate chips
3. Roll dough into a log around 1/12-2 inches thick
4. Refrigerate for 20 minutes, 24 hours maximum
5. Preheat oven to 180oC and line two trays with greaseproof paper
6. Using a very sharp knife, gently slice dough whatever thickness you would like (I got around 15 small shortbread)
7. Place on the baking trays and bake for 10-15 minutes until slightly coloured.
8. Leave to cool on the trays for 10 minutes before trying to move the shortbread else it will crumble.
9. Store in a air tight container, best eaten as soon as possible.
TIPS
1. You can make the dough in advance and freeze as a log for up to a month in the freezer, just remove the night before needed and refrigerate
2. Add nuts or dried fruit for a different filling oreven dunk in chocolate.
3. You can use cookie cutters
Facebook www.facebook.com/claremanson
Image size
2704x3928px 6.91 MB
Make
Canon
Model
Canon EOS 450D
Shutter Speed
1/25 second
Aperture
F/5.6
Focal Length
55 mm
ISO Speed
1600
Date Taken
Sep 25, 2014, 8:45:10 AM
© 2014 - 2024 claremanson
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