Christmas Vanilla & Cinnamon Shortbread Recipe | Food
Ingredients
200g softened Salted Butter (chopped into small chunks)
125g Golden Caster Sugar
2 tsp Vanilla Extract
1 tsp Ground Cinnamon
2 Large Eggs (yolks only needed)
90g Milk/Dark Cooking Chocolate
Butter/Margarine
All ingredients were purchased from the Co-Op.
Round and star shaped cookie cutter too for a Christmassy vibe! Or whatever cookie cutters you like and have to hand!
Preheat the oven to 180ºc with a shelf ready in the middle of the oven
Method
1. In a large mixing bowl mix together well the salted butter and caster sugar, slowly adding in all the flour. Using your fingers knead the mixture so it turns into fine breadcrumbs with (make sure there are no lumps of butter hiding)
2. Add in the vanilla extract and the two eggs into the mixture. Stir everything well in the mixing bowl until a consistent dough is formed.
3. On a well-floured surface, roll out the dough with a rolling pin lightly dusted with flour to prevent sticking to the dough. The dough should ideally be no less 2cm than in thickness.
4. Now it is time to cut out shapes in the dough. I am going to use a simple round cutter first and then a smaller star shape, which when cooked will sit on of top of the round shortbread. I also cut out more circles and will decide what to do when they come out of the oven.
5. Once the shapes are all cut out place them with even spacing on a baking tray (I needed two baking trays) and place in the middle of the oven for 15-20 minutes until the shortbread is golden in colour.
6. When the shortbread is ready, remove from the oven and leave them to cool. While cooling it's time to prep the topping, firstly melting the chocolate.
7. In a small milk pan, fill it slightly with cold water and heat on a small ring and place a similar size Pyrex bowl inside. Then add three small pieces of butter/margarine, allowing them to melt and now begin slowly adding the chocolate, stirring it. Turn the heat down to a simmer to stop the chocolate from burning.
When the chocolate has completely melted turn off and remove from the hob. 8. Using a wooden spoon scoop up some of the chocolate and spread onto the back of the shortbread stars and then stick them on top of the larger round shortbread.
Leave these to set before boxing up all the shortbread.
When the chocolate has completely melted turn off and remove from the hob. 8. Using a wooden spoon scoop up some of the chocolate and spread onto the back of the shortbread stars and then stick them on top of the larger round shortbread.
Leave these to set before boxing up all the shortbread.
9. Alongside this shortbread, I created a variety of other toppings on the shortbread:
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Chocolate covered Shortbread with nuts
4 / 4
Thanks Bekki
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