Monday, 14 December 2015

Chocolate Shortbread -Using A Cookie Press

Today I got another cookie press, which I hoped would work better than the one I used last week.  To try it out I decided on Chocolate Shortbread, using a recipe in the booklet that came with it.  For info the cookie press is made by OXO.  The recipe was for 12 dozen cookies, which is far more than I wanted, even though they are very small.  So I decided to halve the recipe.

It all worked very well indeed, and the cookies turned out very well.  I also discovered that doing two clicks would make a larger cookie, though the pattern is not so defined.  I tried that on a few, just as an experiment.
Chocolate Shortbread Cookies - made using a cookie press

These cookies are a nice shortbread with a lovely chocolate flavour, but it isn't overpowering.  They go very well indeed with a cup of tea.  They are also a nice size, for popping into the mouth.  So all in all I am very pleased with the result and with the purchase.

Chocolate Shortbread

Ingredients:  This is the halved recipe, for 72 cookies(I got 74)
  • 170g unsalted butter
  • 220g plain flour
  • 30g cocoa powder
  • 100g sugar
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
  • 1 medium egg(large in USA)
Method:
  1. Preheat the oven to 190c/170C Fan/375 F
  2. Sieve the flour, salt and cocoa powder together
  3. Cream the butter, then add the sugar and cream it again.
  4. Add the egg and vanilla extract and beat until all combined.
  5. Gradually add the flour mixture and fully combine.
  6. Load the batter into a cookie press, with the plate of your choice.
  7. Press out the cookies onto baking sheets, that are neither greased or lined with paper.
  8. Bake in the oven for 8 to 10 minutes until fully cooked.
  9. Remove from the oven and transfer to a wire rack to cool.


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