Chocolate shortbread cookies in a waffle iron

Chocolate shortbread cookies in a waffle iron

Category: Confectionery

Ingredients
chocolate butter (or regular butter + 2 tablespoons of cocoa powder + 3 tablespoons of sugar)	1 pack (180-200 gr.)
egg	2 pcs.
sugar	5 tbsp. l.
starch	8 Art. l.
wheat flour	10 tbsp. l.
salt	on the tip of a knife
soda	1/3 tsp
lemon acid	on the tip of a knife

Cooking method

• Combine softened butter with sugar, starch, flour, salt. Stir in eggs. Add baking soda and citric acid. Knead. And bake in a waffle iron. Cool on a wire rack.

The dish is designed for

7

Time for preparing:

20-30 minutes (in a double waffle iron, in a single waffle iron will increase)

Note

I draw your attention to the fact that the dough spreads in a hot waffle iron (the butter melts), so you cannot immediately determine how much dough is needed per mold. It is better to pour in one spoon, the dough will melt, and then add more (otherwise it may flow out of the waffle iron). I poured 1.5 tbsp for each form. l. test.

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Better pour one spoon

Is the dough really liquid? There is no particular liquid there.
Is starch really 8 tablespoons?

Is the dough really liquid? There is no particular liquid there.
Is starch really 8 tablespoons?

The consistency of the dough is like a cream. Therefore, you either pour it out, or spread it. But when it hits the hot surface of the waffle iron, it becomes liquid. From the liquid there are butter and eggs. Yes, 8 tablespoons of starch. What confuses you? It is the starch that makes the cookies crumbly. If there is less (if you replace it with flour), then the cookies will no longer be so loose.

A very interesting recipe! I will definitely try, just do not heat the oven

A very interesting recipe! I will definitely try, just do not heat the oven

Yes, now it's not at all up to the oven I'm glad that you liked the recetik I hope you like the liver
My husband cured them yesterday and did not notice how Without everything, he just chewed it up Although he usually eats rolls / cookies only with butter

How much is a pack of oil? We sell packs of different weight - 100, 180, 200 grams.

How much is a pack of oil? We sell packs of different weight - 100, 180, 200 grams.

Oh, I somehow didn't think about that. Right now, I'll correct it in the recipe. 180-200 grams (20 grams will not do the weather)

Thanks for the recipe !!!
What is your shape? I have, "our" from those times, I also use it, but I never baked chocolate. I will definitely try, my form seems to fit.

Thanks for the recipe !!!
What is your shape? I have, "our" from those times, I also use it, but I never baked chocolate. I will definitely try, my form seems to fit.

I am glad that you are interested in this recipe. I have an electric waffle iron with a flower. Here it is (I strongly apologize for the stained waffle iron - working moments, so to speak)


I think the Soviet waffle iron will work too. It is important here that the molds are not designed for thin waffles. In this case, you get a crunchy sand waffle rather than liver.

It is important here that the molds are not designed for thin waffles.
This is precisely the main detail, otherwise the thin ones in mine will not work !!!
One of these days I will try, and I will definitely report back!

thin in mine will not work !!!
One of these days I will try, and I will definitely report back!

Excellent, which means it will definitely fit Hope you like these livers

In general, I didn't think for a long time, I went and baked - it turned out 8 delicious cookies, very tasty, chocolate and crunchy - everything is as promised. Thank you for the easy, unblemished and delicious recipe (and again - it was cool in the kitchen) It's good that they warned that the butter melts so much, I probably would have worried

[SanechkaA]

SanechkaAwhat beautiful livers turned out I'm glad that you liked

And here I am with my waffles in "Soviet" form

The recipe is gorgeous !!!!! Thank you very much !!!!!!!!!!
A tiny touch, I put out the soda in vinegar. But this is not even discussed.
Very shortbread waffles, great taste.
I copy it to my piggy bank.
And this is for you! Help yourself:

[Sabrina]

Sabrina, I am very glad that you liked the livers What kind of livers turned out And what a flower

A tiny touch, I put out the soda in vinegar.

You mean vinegar instead of lemon?

[Sabrina]

Sabrina,
You mean vinegar instead of lemon?

well yes
I always quench soda with vinegar, but I am sure that the soda will not be felt!

[Admin]

I always quench soda with vinegar, but I am sure that the soda will not be felt!

If you quench soda with vinegar, and do not add it (soda) to the dough along with acid, then most of the carbon dioxide, which raises the dough, evaporates at the moment of interaction of soda and acid (vinegar) when it is extinguished. It makes sense to add soda to the dough only if the soda interacts with the acid in the dough itself. Still, of course, part of the reaction (the release of carbon dioxide from soda) comes from heating, directly during baking.

The ratio of soda and lemon in the dough (so that the reaction is complete and the soda is not felt in baking) is 5 to 3.5 soda. 3 lemons.

In general, the acid for activating soda can be any. You can add lemon juice, whey, kefir, sour cream, etc. As for me, acetic acid is the last thing I would use to activate soda

By the way, here is a photo of baking with soda with acid in the dough (left) and with soda slaked with vinegar (right). Photos and experiment with soda did Admin

[Admin]

By the way, here is a photo of baking with soda with acid in the dough (left) and with soda slaked with vinegar (right). Photos and experiment with soda did Admin

Don't make a difference
I used to add it in different ways, and honestly, sometimes I felt soda, and then I read that it is good to extinguish with vinegar. I've been quenching for so many years
Yes "hats" I often get
Now I know !!!!
🔗

I want it already! When analyzing the kitchen, such a waffle iron was discovered, they were already baking both creamy and yeast ones. Only chocolate was not enough
Thanks for the recipe! And especially - for extinguishing soda (or non-extinguishing), the Dome always frightened in baking and torment - well, why, when the guests should come, such a byaka turns out. And now - everything fits in my head - THANK YOU VERY MUCH !!!!

[Admin]

Well, this Admin thanks for the experiment and for the pictures. And then, it's one thing to speak, to explain, and quite another, when photographs speak for themselves

And these livers are very good. I hope you like it

Yesterday I made cinnamon livers from the remains of chocolate butter with the addition of regular butter and cinnamon. Also very tasty and aromatic

but it didn't work out for me

I wonder why so? I have a dough like sour cream of medium thickness, watery even sometimes, I often bake such cookies now

I guess it's the oil. it did not melt even on a hot surface. bought some nasty chocolate color (

it's a pity, of course, probably the butter really let down, because when I bake these cookies - it (butter) melts very much, every time I'm afraid

but it didn't work out for me

Did the oil itself melt at all? How does it taste? I always use proven oil. Delicious and melting at room temperature. If in your area the chocolate butter is not very good, then you can take the usual butter, adding cocoa to the dough (I indicated this in the recipe). You can try it anyway.

Yesterday I baked, everything worked out. I tried to add starch and flour with incomplete spoons and that dough is thick, but for cookies, it probably should be. Why add soda with lemon ?, I never added it to shortcrust pastry and it seems to me the lemon and I did not dissolve.
And the waffles-cookies turned out to be delicious, crumbly and not greasy
THANK YOU

Yesterday I baked, everything worked out. <...> Why add soda with lemon ?, I never added it to shortcrust pastry and it seems to me that lemon and I did not dissolve.

Glad that you liked these livers And lemon ... This is acid so that soda (alkali) releases carbon dioxide (a chemical reaction of acid and alkali) and makes the dough rise. Lemon juice or any other acid can be used instead of lemon. I also add neither soda nor lemon to the shortcrust pastry for the pie. The dough is kneaded there. And there is no goal to raise it. And I add to the liver. Here the dough is thinner (there is an opportunity to rise), and the livers turn out to be fuller. Try it without baking soda and lemon. There will be almost a classic shortbread dough (with slight variations). Maybe you will like it better

[manna]

manna , I bring you my photo report. Thanks for the recipe, delicious shortbread cookies. True, for some reason the oil did not flow for me, it seemed to be made according to the recipe.

Oh, what pretty livers came out. I think a lot depends on the oil, there the girls generally did not have livers because of the oil

Manna, I baked your cookies too. It's good that I have a family of philosophers ... Their motto (when I start to worry loudly that the shape is not the right one): "We don't care, we don't care for food." Because the first insertion of dough into the waffle iron gave me not the baking, but crumbs and pieces. I had to tear off the "cookies" from the waffle iron ... I didn't understand anything ... There is so much butter in the dough! It helped to lubricate the wafer panels with a brush with vegetable oil before each application of the dough, and the rest of the dough turned out to be cookies, although not without flaws, because well, it's just VERY crumbly, fragile and brittle. Probably, next time, instead of part of the starch, I will put flour (In addition to the one according to the recipe). But it looks like it is AWESOME TASTY, as it was swallowed with lightning speed.

[Lydia]

Lydia, yes, apparently, there was a lot of starch in the dough, since it crumbles strongly. Why? Could it be that some of the ingredients contained starch? In any case, next time the first experiment can be used and the proportions changed.
And yet ... I am glad that despite the excessive fragility, you liked the liver

Thank you for the obscenely tasty cookies with chocolate color and aroma!
I made half a portion from regular butter with the addition of cocoa. Now the waffle iron is rehabilitated! I will use it more often! (Light the oven for the sake of cookies, and even in the heat)

[Larissa]

What pretty livers turned out I am very glad that the recipe came in handy
Larissa, thanks for the report
I love baking the liver in a waffle iron - it's handy for small portions and not as hot from it

exactly! about 200 g came out of half a portion, my husband doesn't eat chocolate, but that's just enough for me not to get tired of eating fresh food. And then I'll bake others

The cookies are delicious, the most tender, BUT MY NOT GRATEFUL HUSBAND (EATING ALL THE COOKIES IN ONE SITTING) said that he DOESN'T LIKE CHOCOLATE: girl_cray1: I WILL EVER AGAIN

[Marina]

Marina, I'm very glad that I liked the cookies

EATING ALL COOKIES IN ONE SIT

So, this is the best gratitude

I got to those cookies too.
chocolate is my passion. and therefore there is always a requirement for chocolate cookies to be tasty)) the selection is usually strict.
these turned out to be very tasty !! and the next day and the same day everything is fine!
I made half of the portions indicated, we usually sell fig chocolate butter, so I mixed the usual one with cocoa, replaced citric acid with lemon juice, in short, the deviations are minimal, the deliciousness is unambiguous, thank you !!
and a small photo report .. muddy photos came out, call ..

the dough is thick, I had to figure it out with my finger))

not very much it was spreading with me, apparently it was in oil, this is from one spoon with a large slide

this is from two spoons with a large slide

well, ready-made cookies. a little fried, I have not yet learned how to regulate the heating, it is not too hot for 2, it almost always burns on the triple ((but I will learn this over time ..

and I also wanted to write my observation - with the same ingredients but with a different tab, dough of different quality is obtained. I did, for example, according to the type of shortbread dough is made, that is, flour and everything else that can be poured, and on top of the butter with egg and juice, chopped with a spoon, so the dough came out thick, but not so much that it was possible to sculpt, of course .. but if vice versa first, mix the egg with sugar and butter, and then add dry, it will turn out a little differently, plus you can always stop with the addition of flour .. well, in general .. you know everything yourself .. note for beginners of course.

[Nastya]

Nastya, I am very glad that you liked my livers! And it did not spread ... yes, the oil is to blame.

I love chocolate ...

Then I'll wait for impressions. Hope you like it.

And 20-30 minutes is for one bookmark or what?

And 20-30 minutes is for one bookmark or what?

Yes, girls, who baked, explain!

This is the total cooking time of the dish, it is usually indicated when writing a recipe
Waffles 7 pieces, that is, for one 3-4 minutes it comes out

Yes, girls, of course, this is the total baking time of all the livers.