Milk Chocolate Pots With Citrus Shortbread Recipes

MILK CHOCOLATE POTS WITH CITRUS SHORTBREAD

Steps:

• Put the chocolate in a heatproof bowl. Heat the cream in a saucepan until it just boils, then pour it over the chocolate. Stir until smooth, then beat in the egg yolks. Tip the mixture into a jug, then pour into four individual pots and put in the fridge to set for at least 2 hrs.
• Meanwhile, put the flour, orange zest and butter in a large bowl and rub together until it resembles fine breadcrumbs. Add the sugar and egg yolk, mix gently and bring the biscuit dough together with your hands. Roll the shortbread out on a lightly floured surface until 1cm thick, then transfer to a baking tray lined with baking parchment. Leave to rest for 10 mins in the fridge.
• Heat oven to 160C/140C fan/ gas 3. Bake for 23-25 mins until golden brown, then sprinkle with sugar. While still warm, cut into eight x 2cm biscuits, trimming off any excess, and leave to cool.
• When ready to eat, whip the cream to soft peaks, then spoon on top of the chocolate pots. Serve with the shortbreads on the side.

CITRUS SHORTBREADS

Steps:

• Preheat oven to 325 degrees F. Butter a 9 by 12 1/2-inch baking sheet pan, line with parchment paper, and butter the paper.
• Finely grate the skin (zest) off all 3 clementines, making sure you peel only the orange skin and not the bitter white pith. Puree the zest with 1/4 cup of the sugar in a food processor until minced, about 1 to 2 minutes.
• Whisk the flour, cornstarch, and salt in a bowl. In a standing mixer fitted with the paddle attachment, cream the butter with the remaining 1/2 cup sugar on medium, until light and fluffy, about 8 minutes. Add the clementine-sugar mixture and beat for another minute. While mixing on low speed, add the dry ingredients and mix just until combined. Do not overwork the dough. Transfer dough to prepared pan, spreading it out as evenly as possible. Cover with plastic wrap, then press and flatten using your hands over the top to smooth and even out the dough. Cut the dough into bars about 1 by 3 inches with a sharp knife, while still in the pan. Prick a decorative pattern in the shortbreads with a fork or a wooden skewer. Bake until golden, about 1 hour and 10 to 20 minutes. Let stand for 5 minutes and then re-cut the bars along the previous cuts. Let cool completely on racks. Store the cookies in a sealed container for up to 2 weeks.
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MICHELLE OBAMA'S CITRUS SHORTBREAD COOKIES RECIPE BY TASTY

Steps:

• Preheat the oven to 325°F (170°C). Grease a 17 x 12 x 1-inch (43 x 30 x 2.54 cm)+ baking sheet with nonstick spray and line with parchment paper.
• In a large bowl, cream together the butter and 1½ cups of caster sugar with an electric hand mixer on medium speed until smooth. Add the egg yolks and beat until fluffy.
• Add the amaretto, lemon zest, and orange zest and beat until just combined.
• Gradually add the flour and salt and mix on low speed until no dry spots remain, being careful not to overwork the dough.
• Spread the dough evenly on the prepared pan, making sure the top is as smooth as possible. Brush the dough with the egg white, then sprinkle with the remaining 2 tablespoons of sugar.
• Bake for 20-25 minutes, or until golden brown. Turn off the oven and let the cookies cool inside for 15 minutes, then remove from the oven and cut while slightly warm.
• Serve immediately.
• Enjoy!

CITRUS SHORTBREAD COOKIES

Steps:

• Combine flour, baking powder, and salt in a bowl; set aside. Beat the butter and confectioners' sugar with an electric mixer in a large bowl until smooth. Stir in the vanilla and almond extracts and orange zest. Mix in the flour mixture until just incorporated. Fold in the cranberries; mixing just enough to evenly combine.
• Divide the dough into 2 equal portions, then roll into logs about 7 inches long. Wrap each log in wax paper or plastic wrap, and chill in the refrigerator for at least 4 hours.
• Preheat an oven to 350 degrees F (175 degrees C).
• Remove wax paper, and cut the cookie dough into 1/2-inch slices. Arrange the slices on a baking sheet about 1 inch apart.
• Bake in the preheated oven until firm but not browned, about 10 minutes.

CITRUS SHORTBREAD

Steps:

• Using an electric mixer fitted with the paddle attachment, cream butter until light-colored and fluffy. Beat in sugar, zest, and matching extract.
• Mix together flour and salt and mix into butter mixture on low speed just until combined. Do not overmix.
• Knead a few times on a lightly floured board and roll out to a thickness of 1/4 inch. Cut into desired shapes with well-floured cookie cutters and transfer to a parchment-lined baking sheet. Prick each cookie with a fork a few times and chill until firm, about 30 minutes.
• Heat oven to 350 degrees. Bake shortbread for about 20 minutes, or until it just begins to brown. Cool completely on a rack. Shortbread will keep for a few weeks in an airtight container.

CHOCOLATE TOPPED SHORTBREAD SLICES

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.