Shortbread cookies with chocolate layer

Category: Bakery products
Shortbread cookies with chocolate layer

Ingredients

Flour 160 g
Butter 82.5% cold, cubed 160 g
Sugar 100 g
Vanilla / orange extract 3/4 tsp
Chocolate (percentage of cocoa - optional 90 - 100 g

Cooking method

  • Square shape measuring 20x20cm.
  • 1. Place all the ingredients, except the chocolate, in the food processor for about 30 seconds, until a ball begins to form. Move the dough into a bowl, mash a little until smooth, divide into 2 equal parts. If the kitchen is warm, you can put the dough in the cold at this stage before using it.
  • 2. Melt the chocolate in a water bath or microwave at medium power for 1-1.5 minutes, stirring occasionally.
  • 3. Line the mold with parchment or, if it is a mold with a pattern on the bottom (like Nordic Ware), grease with softened butter.
  • 4. Spread the first half of the dough over the bottom of the greased form with your fingers, and roll it on top with a small rolling pin for firmness.
  • 5. Pour the chocolate evenly over the dough.
  • 6. Roll out the second half of the dough between sheets of parchment to the size of the mold, then cool slightly in the refrigerator before placing in the mold.
  • 7. Carefully remove one of the sheets of parchment from the rolled dough, carefully put the layer on the chocolate; if there is excess dough around the edges, cut it off with a knife (or pizza wheel). If somewhere in the corners of the dough was not enough, put patches from the remnants of the dough in these places, nothing will be visible in the finished product after baking))
  • 8. Bake at 160 degrees, 35 minutes, the dough will become golden, elastic, but not hard! It hardens when cooled!
  • 9. Tilt the form on a board covered with parchment, 5 minutes after being taken out of the oven. If you have difficulties in removing the cookies - knock on the bottom of the form.
  • 10. Immediately chop while warm (otherwise it will crumble later). Cool down.
  • Bon Appetit

The dish is designed for

9-18 Pieces

Time for preparing:

15 min preparation / 35 min baking

Cooking program:

Oven 160 gr.

Note

I took the idea from Maida Heatter - Great Book of Cookies.
It seemed convenient to bake at once a whole layer of shortcrust pastry with a layer of chocolate inside, and then cut the already finished cookies. Fast, simple and delicious!
Made with orange extract - in addition to the aroma of chocolate, an orange scent is added - mmm!

Cvetaal
Natasha, well done for drawing up the recipe! Thank you!!! A good collection of recipes for our mold is going
Nataliwave
Sveta, thanks!
Let's live with the slogan: "You give good recipes for great forms!"
Slastena
Natasha I bookmark excellent cookies, but what kind of shape is so interesting
Nataliwave
Lena, thanks, delicious cookies, try it!)))
And the forms - there is a whole topic about them, made by Nordic Ware, USA ..
Look here at the tins and baked goods that they produce:
Bakeware Nordic Ware: purchase, features of use, recipes
NataliARH
Natasha, the form is a miracle, but until I get infected with device-formogolism I will bake the old fashioned way! delicious cookies, classic!
Nataliwave
Natalie, I myself am happy to continue to bake in the usual forms, the only thing is that I still prefer aluminum, it provides a thin crispy crust and the baked goods never burn in it, especially when it comes to dark cakes and cookies, which additionally accumulate on their the surface is warm ...
I really like to bake cookies in square and rectangular forms - fifteen minutes of baking, and a whole batch of 20-40 pieces is ready (the amount depends only on how you cut these cookies; if you want - for one bite, but if you want - for half an hour of savoring)) )
Bon appetit!))
Albina
Natasha, I take it to bookmarks I haven’t run it in yet. I’ll have to try it. It turns out dough for 2 cakes?
Nataliwave
Albina, try it, the cookies are very simple and tasty))) I calculated the proportions of ingredients for the dough so that it was enough for the upper and lower layers; they are thin, in the baked state one layer of dough is equal in thickness to a layer of chocolate. For harmony, so to speak

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