Dark Chocolate Shortbread Recipe Recipe For Lasagna

DOUBLE CHOCOLATE SHORTBREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Combine butter, confectioners' sugar, and vanilla bean halves in a bowl. Beat on low speed until smooth. Gradually mix in sifted flour until incorporated and dough pulls away from the sides of the bowl. Do not overmix. Press dough evenly into the prepared baking dish.
• Bake in the preheated oven until pale golden, about 18 minutes. Allow to cool for 10 to 12 minutes.
• While shortbread is cooling, preparing chocolate ganaches. Combine dark chocolate chips and 2 tablespoons cream in a small saucepan over low heat; cook and stir until melted and smooth, 2 to 3 minutes. Repeat with white chocolate chips and remaining cream in a second saucepan. Be careful that the chocolate does not scorch.
• Drizzle both ganaches liberally over the shortbread using 2 spoons. Allow chocolate to cool and set, about 10 minutes. Cut shortbread into squares.

CHOCOLATE SHORTBREAD

Steps:

• Preheat oven to 300 degrees F.
• In a mixing bowl, cream the butter, then add vanilla & mix well.
• In another bowl, whisk together flour, sugar & cocoa, then add to creamed mixture, beating about 3 minutes or until dough holds together.
• Pat the dough into a 9-inch by 4-inch rectangle, then cut into 2-inch by 1 1/2-inch strips.
• Place strips 1 inch apart on ungreased baking sheets.
• Prick each strip several times with a fork.
• Bake 20-25 minutes or until set.
• Set sheets on wire rack(s) to cool for 5 minutes, then remove shortbreat to wire rack(s) to cool completely.

DARK CHOCOLATE SHORTBREAD

Steps:

• Mix sugar and butter. Cream well.
• Add vanilla.
• Mix dry ingredients.
• Add gradually to creamed mixture.
• Knead well.
• Shape into two 9 inch logs.
• Cover with plastic wrap and refrigerate from one to 24 hours.
• Preheat overn 350F.
• Slice into 1/4 inch slices and bake on parchment paper lined cookie sheets for 20 minutes.
• Drizzle tops with melted white chocolate while still warm.

DOUBLE CHOCOLATE SHORTBREADS

Steps:

• Mix the butter and sugar together with a wooden spoon. Stir in the flour and cocoa, followed by the chocolate chips - you'll probably need to mix it together with your hands at this stage. Halve the dough and roll each piece into a log about 5cm thick. Wrap in cling film and chill for 1 hr or for several days. Can be frozen for up to 1 month.
• Heat oven to 180C/160C fan/gas 4. Slice logs into 1cm-thick rounds, transfer to a baking tray lined with baking parchment and bake for 10-12 mins. Cool on the tray.

DARK CHOCOLATE ESPRESSO SHORTBREAD COOKIES

Steps:

• Preheat oven to 325 degrees. Line two baking sheets with parchment paper.
• Sift together the dry ingredients (except the sugar) -- flour through espresso powder -- in a medium bowl. Set aside.
• Beat butter at medium speed with an electric mixer until light and fluffy. Add in the powdered sugar, three to four tablespoons at a time beating well. Stir in dry ingredients by hand and beat just until blended.
• Line 2 baking sheets with parchment paper. Divide dough into three equal balls. Take the first ball, place it between two sheets of plastic wrap, and pat or roll out into a 5 1/2 inch disk. Place on the far side of your baking sheet. Lightly score the disk and mark out 8 triangular wedges.
• Repeat the patting, rolling and scoring for the other two disks, placing one on the other side of the first baking sheet and the third disk on the second baking sheet.
• Bake rounds for 23 minutes or until shortbread feels firm to the touch. Remove from the oven.
• Gently score each round again with a sharp knife following the lines you make on the dough. Slide parchment from baking sheets onto wire racks. Let shortbread cool completely on parchment. Cut shortbread into wedges along scored lines.
• Melt unsweetened chocolate baking bars separately in small bowls according to package directions. You can do this in a microwave or on the stove using a double boiler. Partially dip wide end of each shortbread wedge in unsweetened chocolate. Place on a wax paper-lined jelly-roll pan, and freeze briefly to set chocolate. (Alternately, if your house is cool you can let it set on it's own.)
• Melt the white chocolate. Then partially dip other half of wide end of each wedge in white chocolate. Alternately, you can place in a plastic bag and stripe the cookies. Freeze briefly to set white chocolate or allow to air dry.