Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Two – Chocolate Zebra Biscuits June 15, 2013

Tiger Cookies

These rich, stripey shortbread biscuits are perfect with chocolate mousse or a cup of coffee.

 

Ingredients

 

45g dark chocolate, roughly chopped

45g white chocolate, roughly chopped

125g unsalted butter, room temperature

100g caster sugar

1 large egg, room temperature

1/2 tsp vanilla extract

250g plain flour

1/2 tsp baking powder

pinch of salt

 

Method

 

Melt the dark chocolate over a pan of hot water, remove from the pan then do the same with the white chocolate. Leave both bowl’s of melted chocolate to the side.

Put the butter in a bowl and beat until creamy. Add the sugar and beat until pale and fluffy. Beat the egg with tha vanilla until just combined, then gradually beat into the butter mixture. Sift the flour, baking powder and salt into the bowl and using a wooden spoon or dough hook work in until thoroughly combined into a dough.

Divide the dough in half and put one half in another bowl. Work the melted dark chocolate into one portion of the dough and the white chocolate into the other. Form the white chocolate dough into a brick-like shape and place between 2 sheets of clingfilm. Roll out to a 20 by 15cm rectangle. Slide onto a baking tray and chill for 30 minutes. Repeat with the dark chocolate dough.

To assemble the biscuits put the white chocolate rectangle on your worktop. Peel off the top sheet of clingfilm. Peel off the top sheet of clingfilm from the dark chocolate rectangle and place it on top of the white chocolate dough. Gently press the two dough’s together. Peel off the uppermost sheet of clingfilm. Using a sharp knife, neaten up the rectangle so it’s exactly 20 by 15cm, then cut lengthway’s into 3 strips, each 20 by 5cm. Stack up the 3 strips to make a thin brick-like shape. Wrap in clingfilm and chill for 30 minutes.

Preheat the oven to 180c/gas 4. Cut the dough brick across into 5mm slices and set them slightly apart on baking sheets. Bake for 10 – 12 minutes or until lightly brown on the edges. Remove from the oven and leave on the tray’s to firm up and cool, then transfer to a wire rack to cool completely. Store in an airtight container.

Makes about 20

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Whipped Shortbread Biscuits April 29, 2012

Although these biscuits have the flavour of classic shortbread, the texture is much lighter. They literally melt in the mouth which makes them ideal for children. Although, for a smarter looking biscuit which is more appealing to adults, spoon the mixture into a piping bag fitted with a large star nozzle and pipe the biscuits onto the baking sheet.

 

Ingredients

 

225g/8oz butter, slightly softened

75g/3oz icing sugar

175g/6oz plain flour

50g/2oz icing sugar

2 – 3 tsp lemon juice

sugar strands, chocolate drops, hundreds and thousands or silver balls

 

Method

 

Preheat the oven to 180C/350F/gas mark 4.

Line baking sheets with baking parchment.

Cream the butter and icing sugar until fluffy

Gradually add the flour and continue beating for a further 2 – 3 minutes until its smooth and light.

Roll into balls and place on the baking sheet and bake for 8 – 10 minutes until just lightly browned.

Remove from the oven and transfer to a wire rack to cool completely.

Sift the icing sugar into a small bowl. Add the lemon juice and blend until a smooth icing forms.

Using a small spoon put a little icing on each of the biscuits and before it sets dip them into theĀ  sugar strands, chocolate drops, hundreds and thousands or silver balls.

 

 

 
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