Soft Chocolate Chip Shortbread! Recipe tutorial #shorts
How to make Soft Chocolate Chip Shortbread!
Hey, Eloise here! I make simple recipe tutorials across my social media
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Check out this soft Chocolate Chip shortbread recipe! These are super tasty with a soft texture!
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#shorts #tutorial #recipe #chocolate #baking
Melt-in-Your-Mouth Chocolate Orange Pistachio Shortbread | Sue Li | NYT Cooking
Sue Li is stopping by the studio kitchen for Cookie Week to show us how to make her Orange, Pistachio and Chocolate Shortbread. It’s a buttery shortbread cookie that showcases the classic combination of candied orange and dark chocolate. Yum.
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Mint Chocolate Shortbread Cookies
There's nothing quite like a melt-in-your-mouth shortbread cookie to set off the holiday season. This recipe adds a hint of mint to the mix, to shake things up a bit, and tops each cookie with a nougat-flecked chocolate. Ho ho ho!!!
Mint Chocolate Shortbread Cookies Recipe
Prep time: 10 min
Total time: 45 min
Makes: 30 cookies
2 2/3 cups (650 mL) all-purpose flour
1/3 cup (75 mL) cornstarch, sifted
1 ½ cups (375 mL) butter, soft
3/4 cup (175 mL) sugar
1 tsp (5 mL) mint extract
3 to 4 drops green food colouring
1/3 of Sensations by Compliments Swiss Milk Chocolate with Honey Almond Nougat (400 g bar)
Directions:
1. Preheat oven to 150˚C (300˚F). Line 2 baking sheets with parchment paper. In large bowl, mix together the flour and cornstarch. Set aside.
2. In another bowl, use a wooden spoon to cream together the butter and sugar. Mix in mint extract and food colouring. Gradually stir in the flour mixture to make a soft dough. Using rounded tablespoons of dough, roll each spoonful into a ball (aim for walnut-sized). Place on lined baking sheets about 2 in. (5 cm) apart. Make 30 balls.
3. Chop the 1/3 chocolate-nougat bar into 30 pieces. Lightly press a piece onto the top of each dough ball, without flattening the dough.
4. Bake about 18 min., or until cookies are firm and bottoms are lightly golden. Cool on baking sheet. Store in airtight container 2 to 3 days.
Tip:
Baked and cooled cookies can be layered between waxed paper or plastic wrap in airtight container and frozen up to 1 month. Or wrap the dough tightly in plastic wrap, seal in freezer bag and freeze up to 1 month. Thaw before proceeding with rolling, topping and baking cookies as per recipe.
Always follow safe food handling instructions listed on the Health Canada website - Food Safety Tips
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My Scottish Grandma's Famous Shortbread Recipe + Why I Flew to Florida for it!
Every year for Xmas my grandma made Scottish style shortbread cookies. This is my attempt at replicating them. I hope she likes them, let me know what you think in the comments!
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STAINLESS BENCH SCRAPER:
BOOS BLOCK CUTTING BOARD:
BREAD KNIFE:
ESCALI DIGITAL SCALE:
HALF SHEET PAN + RACK:
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QUARTER SHEET PAN + RACK:
MY FAV STAINLESS BOWL:
SCOTTISH SHORTBREAD RECIPE
320g or 2 -2.5 CUPS AP FLOUR
110g or 1/2 CUP WHITE RICE FLOUR
110g or 1/2 CUP SUGAR
220g or 2 STICKS COLD BUTTER(16 TBSP) (cut into small cubes or grated on box grater)
3g SALT or 1/2 tsp
1. Combine flour, rice flour, butter, sugar, and salt in bowl of stand mixer or in medium mixing bowl
2. Mix on low speed for 3-4 minutes or until butter and flour are pebble like
3. Mix on medium speed for 10 more minutes or about 15 minutes in total or until dough is formed and is clearing the bowl as shown in video.
4. Once mixed, move dough over to half sheet pan lined with parchment paper
5. Press shortbread dough into a rough 9x7 or 20x17cm rectangle (roughly)
6. If you'd like perfect rectangles, perforate as shown in video, then score with fork
7. Bake at 275F or 135C for 45 mins to 75 mins depending on how crunchy you'd like.
45 mins will be soft and light, 75 mins will be crunchy and golden.
8. Take out and let cool 10 mins.
9 Cut along perforations while still hot...serve
CHOCOLATE CHIP SHORTBREAD VARIATION
320g or 2-2.5 CUPS AP FLOUR
110g or 1/2 CUP WHITE RICE FLOUR
55g or 1/4C. SUGAR
55g 0r 1/4C. BROWN SUGAR
3g or 3/4tsp VANILLA EXTRACT
220g or 2 STICKS (16 TBPS) COLD BUTTER (cut into small cubes or grated on box grater)
3g or 1/2 tsp SALT
115g or 4 OZ 70% CACAO CHOCOLATE
Follow recipe as before, add chopped chocolate after dough is clearing bowl.
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Sablé Cookies ???????????? [Lemon, Coffee & Chocolate] Shortbread Cookies Recipe
Here's an easy recipe of French sablé (shortbread) cookies.
I made 3 different flavors: lemon, coffee, and chocolate.
Each flavor is made in its own distinct and fun shape. ????????????
*Feel free to turn on the subtitle for the instructions.
*Nyalakan caption untuk instruksi dalam Bahasa Indonesia.
*1 cup = 240 ml
*1 tbsp = 15 ml
*1 tsp = 5 ml
Ingredients: (45-50 cookies)
168 g (¾ cup) unsalted butter
120 g (1 cup) powdered sugar
3 g (½ tsp) salt
2 egg yolks (35 g)
???? Lemon cookies
80 g (½ cup + 2 tbsp) cake flour
30 g (¼ cup) almond flour
zest of 1 lemon
40 g (½ cup) toasted pistachios
???? Coffee cookies
80 g (½ cup + 2 tbsp) cake flour
30 g (¼ cup) almond flour
1 g (½ tsp) instant coffee
5 g (1 tsp) hot water
50 g (1.8 oz) dark chocolate chips
???? Chocolate cookies
64 g (½ cup) cake flour
30 g (¼ cup) almond flour
12 g (2 tbsp) cocoa powder
40 g (½ cup) sliced almonds
✔️ If you like this video, please subscribe to our channel and click on the ???? bell to get notification of our next video. Thank you~
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[Bahasa Indonesia]
Bahan-bahan: (45-50 cookies)
168 g mentega
120 g gula halus
3 g garam
2 kuning telur (35 g)
???? Lemon cookies
80 g tepung terigu protein rendah
30 g tepung almond
1 lemon diparut
40 g kacang pistachio
???? Coffee cookies
80 g tepung terigu protein rendah
30 g tepung almond
1 g kopi instan
5 g air panas
50 g coklat chip hitam
???? Chocolate cookies
64 g tepung terigu protein rendah
30 g tepung almond
12 g bubuk coklat
40 g irisan kacang almond
#squidgame #sablecookies #shortbread
Ina's Shortbread Cookies | Food Network
Ina's shortbread cookie recipe is possibly the easiest you'll ever find.
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Shortbread Cookies
Recipe courtesy of Ina Garten
Total: 1 hr 15 min
Prep: 15 min
Inactive: 30 min
Cook: 30 min
Yield: 20 cookies
Level: Easy
Ingredients
3/4 pound unsalted butter, at room temperature
1 cup sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
6 to 7 ounces very good semisweet chocolate, finely chopped
Directions
Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
Drizzle 1/2 of each cookie with just enough chocolate to coat it.
2008, Ina Garten, All Rights Reserved
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