CHOCOLATE SHORTBREAD SLICE
Essentially rows of buttery shortbread encased in a rich chocolate ganache, we suggest having a slice of this dessert by the fire with a strong cup of coffee.
Provided by Donna Hay
Categories HarperCollins Dessert Christmas Christmas Eve Cookies Chocolate Dark Chocolate Quick & Easy Small Plates Kid-Friendly No-Cook
Yield 8-10 servings
Number Of Ingredients 5
Steps:
- Line an 8cm x 20cm loaf tin with non-stick baking paper. Place the cream, chocolate and butter in a medium saucepan over low heat and stir until melted and smooth. Pour one-third of the chocolate mixture into the tin. Arrange half the shortbread in the tin. Pour half the remaining chocolate mixture over the shortbread. Repeat with the remaining shortbread and chocolate and smooth the top. Refrigerate for 3-4 hours or until set. Remove the slice from the tin and dust with cocoa. Slice, using a hot knife, to serve.
CARAMEL SHORTBREAD SQUARES
These cookies consist of a shortbread crust, firm caramel center, and a milk chocolate top. They are super-easy to make and they take only 20 minutes to bake.
Provided by Julia
Categories Desserts Cookies Butter Cookie Recipes Shortbread Cookie Recipes
Time 35m
Yield 40
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 C).
- In a medium bowl, mix together 2/3 cup butter, white sugar, and flour until evenly crumbly. Press into a 9 inch square baking pan. Bake for 20 minutes.
- In a 2 quart saucepan, combine 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil. Continue to boil for 5 minutes. Remove from heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over baked crust (warm or cool). Cool until it begins to firm.
- Place chocolate in a microwave-safe bowl. Heat for 1 minute, then stir and continue to heat and stir at 20 second intervals until chocolate is melted and smooth. Pour chocolate over the caramel layer and spread evenly to cover completely. Chill. Cut into 1 inch squares. These need to be small because they are so rich.
Nutrition Facts : Calories 118.7 calories, Carbohydrate 13.2 g, Cholesterol 16.7 mg, Fat 7.3 g, Fiber 0.1 g, Protein 1.1 g, SaturatedFat 4.6 g, Sodium 44.5 mg, Sugar 9.3 g
FUDGE-TOPPED SHORTBREAD
This combination of buttery shortbread and sweet chocolate is wonderful. Whenever I make it, there's nothing but crumbs left. Be sure to cut these into small squares because they're very rich. -Valarie Wheeler, DeWitt, Michigan
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 dozen.
Number Of Ingredients 8
Steps:
- In a bowl, cream butter, sugar and salt until fluffy. Gradually beat in flour. Spread into a greased 13x9-in. baking pan. Bake at 350° until lightly browned, 16-20 minutes. , In a microwave-safe bowl, combine condensed milk and chocolate chips. Microwave, uncovered, on high until chips are melted, 30-60 seconds; stir until smooth. Stir in extract. Spread over the shortbread. Sprinkle with almonds and press down. Refrigerate until firm. Cut into squares.
Nutrition Facts : Calories 115 calories, Fat 7g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 54mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCO SHORTBREADS
Shortbread with chocolate. The best of both worlds.
Provided by Tammy
Categories Desserts Cookies Butter Cookie Recipes Shortbread Cookie Recipes
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Sift together flour and cornstarch; set aside. Cream butter until smooth, then add white sugar, confectioner's sugar, vanilla, and salt; beat until fluffy. Slowly add flour mixture to butter mixture, beating on low until dough forms.
- On a floured surface, knead in 1/2 cup chocolate chips. Shape dough into two equal parts, pat each into a 6 inch round, and transfer to baking sheet. Cut into wedges.
- Bake 25 minutes. Remove immediately to cool on wire rack. Melt remaining chips and drizzle over wedges.
Nutrition Facts : Calories 179.9 calories, Carbohydrate 21.4 g, Cholesterol 19.1 mg, Fat 10.5 g, Fiber 0.9 g, Protein 1.5 g, SaturatedFat 6.5 g, Sodium 89.2 mg, Sugar 9.3 g
CHOCOLATE TOPPED SHORTBREAD SLICES
I have been making this recipe for 20+ years and everyone loves it.As it is so easy children love to help!Can be varied with milk,dark or white choc coating or even include a middle layer of icing between the shortbread and chocolate.
Provided by teapot tilly
Categories Bar Cookie
Time 50m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- In a large bowl mix flour and sugar,add butter and mix to resemble breadcrumbs.
- keep mixing with hands and knead until mixture forms a soft dough.
- Handle gently so not to overwork the dough.
- Line an 8 inch square tin approx 2 inch deep with foil or greaseproof paper,pre heat oven to 200c/gas6 Press mixture into tin with hands flattening it and spreading it flat until it covers the whole area.
- Prick all over with a fork to prevent air bubbles making it rise too much.
- Bake on centre shelf for 30 mins or until just golden brown and firm to touch.
- Don't let it overbrown or it will spoil the taste and be hard.
- When it has just come from the oven mark into slices or squares (how big is up to you but I usually make 12 slices).
- Leave to cool in the tin and turn out onto a cooling rack when cold.
- Cover each slice with melted chocolate and sprinkle hundreds& thousands whilst choc is still wet.
- Leave to set then store in an airtight tin.
Nutrition Facts : Calories 437, Fat 23.8, SaturatedFat 13.9, Cholesterol 50.5, Sodium 139.6, Carbohydrate 50.9, Fiber 1.6, Sugar 22.6, Protein 5.4
CHOCOLATE-COVERED SHORTBREAD
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 16 shortbread cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to 300˚. Lightly butter the bottom and side of a 9-inch fluted tart pan. Combine the all-purpose and whole-wheat flours, confectioners' sugar and salt in a food processor and pulse until combined. Add the butter and vanilla and pulse until the flour is moistened and the dough just begins to clump together.
- Press the dough evenly into the prepared pan. Prick the dough all over with a fork, about 30 times.
- Bake until the shortbread is lightly browned and set in the center, 1 hour to 1 hour 10 minutes. Transfer to a rack and let cool 10 minutes in the pan, then sprinkle with the chopped chocolate. Let the chocolate soften, about 5 minutes, then spread into a thin layer with an offset spatula, leaving a 1/2-inch border around the edge. Top with nonpareils; let cool completely.
- Remove the tart from the pan and transfer to a cutting board. Cut into thin wedges.
MILLIONAIRES SHORTBREAD - CHOCOLATE, GINGER AND CARAMEL SLICES
My Mum used to make these for School fetes and Church bazaars - they are absolutely sinful and totally divine! They were everyone's favourite, so I used to zoom around beforehand, with my pocket money burning a hole in my pocket, to make sure I bought some before they all went!! A fun name with delicious layers of shortbread, caramel and a chocolate topping. This recipe has the added surprise of adding stem ginger pieces, which was not usual in my Mum's orginal recipe. These do keep for up to a week in an airtight tin or container.....I have never known them last more then 24 hours however - you WILL have to HIDE them!!! They a great for packed lunches and picnics, as well as with afternoon coffee.
Provided by French Tart
Categories Bar Cookie
Time 1h10m
Yield 16 Millionaire's Shortbread Slices
Number Of Ingredients 9
Steps:
- You will need:.
- A square baking tin, 20cm (8"), greased and base-lined with baking parchment or paper.
- To make the base, process the biscuits until they are like crumbs then stir in the melted butter. Spoon this mixture into the tin and, very lightly, press to make an even layer. Chill for 20 minutes.
- Place the butter and the sugar in a nonstick saucepan over a low heat, stirring until the butter melts and the sugar dissolves. Add the condensed milk and bring gently to the boil, stirring continuously to make a golden caramel, which is thick and yet still coats the back of a spoon.
- Spoon the caramel over the crumb base, cover and leave to to cool for 20 to 30 minutes or until the caramel has thickened.
- Sprinkle the chopped ginger over the caramel base if using. Stir 1 teaspoon of the vegetable oil into each bowl of melted chocolate. Pour the dark chocolate over the caramel, spreading it out to the edges. Repeat with the milk chocolate, then swirl them slightly to create a pattern.
- Leave aside to set. When the chocolate has hardened a little, but before it has set hard, cut into slices, and enjoy with a cup of coffee.
- Hide the remaining slices from all other family members and friends!
Nutrition Facts : Calories 393.7, Fat 26.5, SaturatedFat 14.8, Cholesterol 49.6, Sodium 205.3, Carbohydrate 38.6, Fiber 1.9, Sugar 28.5, Protein 4.6
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