Got our delicious Chocolate Shortbread Cookies Baking Mix and are ready to bake them up?
What you need to add:
150g Unsalted butter
2 large egg yolks at room temp
1/2 tsp of Vanilla Essence
How to make our delicious cookies:
Take your butter out of the fridge and let stand for about 10-15 minutes if it is humid or hot inside only stand for about 5, you want it to be a little bit softer but still cool not room temp
Add Bake it Chocolate Shortbread Baking Mix into your stand mixer with the paddle attachment
Chop the butter into small pieces and pop the butter on top of the baking mix in the bowl
Cover the over the top of the mixer and bowl with a tea towel, be careful not to let the tea towel come in contact the mixing attachments or into the bowl it should be draping over the top, you can hold it so it doesn’t move. This is so it captures any flour that will come out as we haven’t added wet ingredients yet and it will go everywhere otherwise
Mix on the lowest speed for 2 minutes
Add egg yolks and vanilla and mix for about 4 minutes
It will look like crumbs for a while but will eventually come together completely, you will know it’s done because it forms into more of a formed cookie dough, the mixer starts turning a bit slower and the dough doesn’t stick to the sides too much
Get 2 large pieces of baking paper, pop one onto the bench and place your dough in the middle, you can use your hands to push it into a flatter ball shape if it separated at all
Place the second piece of baking paper on top and use a rolling pin to roll out your dough in-between the 2 pieces. You can pop a flat tea towel under the bottom piece of baking paper and your bench if its sliding on your bench too much
Roll it out to an even 4mm thickness.
Roll one direction and then turn the paper/dough to roll another direction, repeat this step so it makes a nice even dough. Don’t let it go past the edges of the baking paper, so you have room to fold the paper over and cover the dough
We do this before chilling so that it chills better and evenly but it makes it much easier to then take out and cut into shapes without having to roll once chilled
Once done fold the sides of the baking paper so that there is no shortbread sticking out and pop into the fridge to chill for 4 hours minimum or overnight
After its chill time it’s time to get our cookie cutters out, pre-heat your oven to 170 degrees and line your baking tray with some baking paper.
Remove the top layer of baking paper and peel back the underneath just so it detaches from the dough but leave it underneath, as it might stick to your bench
You can dip your cookie cutter in flour so that it doesn’t stick to your dough, push your cutter into the shortbread and give it a little jiggle so that it cuts cleanly. Make the cut outs close together so you don’t have too much left over
After each cookie has been cut you can place it on the baking tray leaving a couple of centimetres in-between each one otherwise, they will end up all joined and holding hands
Any left-over dough form into a ball and re-roll in-between the baking paper and repeat the cutting process. If it is a hot Aussie summer day and you find it becoming too soft, place it back into the fridge to harden up a bit and repeat the process but it should be fine
Cook for 9-10 minutes some sides will start going a little golden and you can turn your baking tray if you find one spot is browning too quick
Time for the hard part! Once cooked take out of the oven and leave on the tray for 5 minutes to harden a little otherwise they will crumble if you try to move them too quickly. Then move onto a cooling rack to cool completely
Store in an airtight container they can last up to 2 weeks or more but best eaten fresh within a week. These are also perfect for the freezer if you have any leftover for up to 4-6 months
Taste tip! Shortbread is delicious with a cup of tea or coffee, they are the perfect cookie to have on the side
* They are also perfect to freeze if you won’t be eating them all straight away
