When I think of shortbread, I’m always reminded of my trip to Edinburgh a couple of years back. I remember we had already booked our trip when our (then) queen announced she would retire. The coronation of king Willem-Alexander was planned right in the middle of our trip! Luckily we had great WiFi where we were staying so we were nibbling on some shortbread while watching the historical event unfold. Yeah, I know, we’re a bit crazy watching some coronation instead of having the actual holiday. No shame about it though!
These cookies are a spin on traditional shortbread, but just as crumbly and buttery! And who can resist anything with chocolate am I right? In starshape they’re very festive, but you could always shape them differently (eggs for easter, flowers for summer etc.). The baking time should stay the same!
Stracciatella Shortbread Stars Recipe
Source: Sweet Dreams November/December 2015
Tools: star cookie cutter, food processor (optional), clingfilm
|200||grams||cold unsalted butter, diced|
|75||grams||finely chopped dark chocolate|
- Mix together the flour, sugars, baking powder and salt. Place in the bowl of a food processor fit with a blade attachment and add the butter and the egg. Blitz until the dough comes together. You can also do this step by rubbing it between your hands. Knead the chopped dark chocolate into the dough (carefully, and not too long!). Wrap in clingfilm. Place in fridge for at least 30 minutes.
- Preheat the oven to 200C/390F. Roll out the dough to 3-4mm thickness on a floured working surface. Cut out stars and place the cookies on a lined baking sheet. Bake in the oven for about 8 minutes. Leave to cool on a wire rack. Store in an airtight container.