DECADENT SHORTBREAD
- Level:
-
Medium
- Makes:
-
Recipe for 60 12 g shortbread biscuits
This is a great idea for an indulgent gift for Mother’s Day! Delicious, crisp shortbread biscuits you can personalize with Extra Brute cocoa powder, Power Flower colourings or even cocoa nibs.
COCOA SHORTBREAD PASTRY
Used products: COCOA SHORTBREAD PASTRY
-
5.5 ozbutter
-
3.5 ozicing sugar
-
1.9 ozground almonds
Preparation: COCOA SHORTBREAD PASTRY
Mix
Used products: COCOA SHORTBREAD PASTRY
-
1.8 ozwhole egg(s)
-
1/2Bourbon vanilla pod
Preparation: COCOA SHORTBREAD PASTRY
Add
Used products: COCOA SHORTBREAD PASTRY
-
9.2 ozflour
Preparation: COCOA SHORTBREAD PASTRY
Then
Used products: COCOA SHORTBREAD PASTRY
Preparation: COCOA SHORTBREAD PASTRY
Mix until you get an even texture.
Keep chilled.
Decrease to thickness of 2 mm.
Cut into 8 g slices using a 5 cm by 3 cm cutter, print the word
“cocoa” with a stamp.
Bake at 150°C on a baking
tray with a silpain mat for 10 minutes
Decorate the shortbread biscuits with lines using a chocolate cone of crystallised Ocoa™ couverture chocolate.
PISTACHIO SHORTBREAD PASTRY
Used products: PISTACHIO SHORTBREAD PASTRY
-
5.5 ozfresh butter
-
3.5 ozicing sugar
-
1.9 ozpistachios
Preparation: PISTACHIO SHORTBREAD PASTRY
Mix
Used products: PISTACHIO SHORTBREAD PASTRY
-
1.8 ozwhole egg(s)
-
1/2Bourbon vanilla pod
Preparation: PISTACHIO SHORTBREAD PASTRY
Add
Used products: PISTACHIO SHORTBREAD PASTRY
-
9.2 ozspelt flour
Preparation: PISTACHIO SHORTBREAD PASTRY
Then
Mix until you get an even texture.
Keep chilled.
Decrease to thickness of 2 mm.
Cut into 12 g slices using a 6.5 cm by 4.5 cm cutter.
Bake at 150°C on a baking tray with a silpain mat for 10 minutes.
COCOA NIB SHORTBREAD
Used products: COCOA NIB SHORTBREAD
-
5.5 ozfresh butter
-
3.5 ozicing sugar
-
1.9 ozground almonds
Preparation: COCOA NIB SHORTBREAD
Mix
Used products: COCOA NIB SHORTBREAD
-
1.8 ozwhole egg(s)
-
1/2Bourbon vanilla pod
Preparation: COCOA NIB SHORTBREAD
Add
Used products: COCOA NIB SHORTBREAD
-
9.2 ozspelt flour
Preparation: COCOA NIB SHORTBREAD
Then
Used products: COCOA NIB SHORTBREAD
-
2.2 ozCallebaut Cocoa Nibs NIBS-S502
Preparation: COCOA NIB SHORTBREAD
Mix until you get an even texture.
Keep chilled.
Decrease to thickness of 2 mm.
Cut into 12 g slices using a 6.5 cm by 4.5 cm cutter.
Bake at 150°C on a baking tray with a silpain mat for 10 minutes
PINK CHOCOLATE DECORATION
Used products: PINK CHOCOLATE DECORATION
Preparation: PINK CHOCOLATE DECORATION
Melt
Colour half of the chocolate with pale pink Power Flower™ and the other half with dark pink.
Mix each colour.
Temper the chocolate. Spread between two acetate sheets.
After crystallisation, cut the pale pink chocolate into slices using a 6.5 cm by 4.5 cm cutter and then the dark pink chocolate with a 4 cm by 2.5 cm cutter.
FINISHING TOUCHES
Stick the layers of pale pink chocolate onto the cocoa nib shortbread biscuits with a dot of crystallised Ocoa™ chocolate and the squares of dark pink chocolate onto the pistachio shortbreads.
Comments