Are you thinking of making delightful cookies that will be perfect for your desired taste? You maybe thinking that making these cookies are so hard that it can accumulate all your time and it can make you waste your energy. That is not true! Preparing and baking any kinds of cookie are so easy and so fun to do because you can customize the shapes, sizes or even the flavors you want in your cookie. An example of a cookie that is easy to make is the chocolate mint shortbread.
Chocolate mint shortbread cookies consist of two buttery chocolate shortbreads that are sandwiched together with a creamy and smooth dark chocolate that is flavored with a pure peppermint extract. This kind of cookie is perfect for any occasion most especially during the Christmas season.
Listed below are the ingredients and instructions on how to make chocolate mint shortbread.
Ingredients:
Ingredients for Chocolate shortbreads:
* 1/2 cup or 260 grams of all-purpose flour
* 1/4 tsp of salt
* 1 cup or 200 grams of granulated sugar (white)
* 1 tsp of pure vanilla extract
* 1/2 cup or 50 grams of cocoa powder (unsweetened), must not be Dutch-processed.
* 1 cup or 2 sticks of butter (unsalted, room temperature)
Ingredients for chocolate Mint Ganache:
* 1/2 cup or 120 ml of heavy cream
* 6 ounces or 170 grams of chopped chocolate (semi sweet)
* 1/2 tsp of pure peppermint extract
Instructions:
In a medium bowl, whisk together the cocoa powder, salt and flour. In a bowl of your hand mixer or electric mixer, beat the sugar and the butter for 3 minutes until it becomes smooth. You must beat in the vanilla extract as well. You must add the flour mixture to the sugar and the butter mixture and beat it until you see that the dough forms in.
You must cut the dough in half. On a 14-inch or 35 centimeter length of your wax or your parchment paper, place each half of the dough. Shape and smooth the dough in a rectangle and evenly shape that is about 10 to 12 inches or 25 centimeters long and 2 inches or 5 centimeters wide. Then after that, wrap the shaped dough in the wax or in the parchment paper. You must twist the end of the parchment paper to seal the dough. Then, you must place them in the refrigerator for an at least 2 hours or up to 3 days.
You must place a rack right inside the center of the oven. Preheat the oven to 325 degrees Fahrenheit or 160 degrees Celsius. Line at least two baking sheets with a parchment paper. You can use a thin bladed knife to slice the logs into 1/4 to 1/2 inch or 5 to 1 centimeter thick cookies. The cookie must be placed on a prepared baking sheets spacing it on about 2 inches or 5 centimeter apart on each other. Bake the cookie for about 17 to 20 minutes until you see the cookies dry and firm. Remove the cookie from the oven and let it cool on a wire rack.
Place the chocolate (must be chopped) in a small or medium bowl. On medium heat, place the cream into a saucepan and bring it just to boil. You must immediately pour in the cream into the chocolate. Let the chocolate cool for a few minutes and then stir it to combine. You must stir in the peppermint extract. For about 30 minutes, Let the ganache cool completely and become thick enough for you to spread.
To assemble the cookies, you must take a chocolate shortbread and spread a small amount or a tbsp of ganache on the flat side of your cookie. Top it with a second shortbread, flat it side down and press it carefully so that the ganache will spread in the edges of the cookie. You can repeat the procedure in the remaining shortbread cookies.
You can store it in a container at exactly room temperature for several days. You can make 20 to 24 chocolate mint shortbread cookies using this recipe.
Author Resource:
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