Chocolate striped shortbread cookies are delicious and fragrant homemade cookies. Enriched with delicious chocolate stripes to make them extra irresistible.
These shortbread cookies are made in no time and with a few simple ingredients like butter, flour and eggs.
If you have unexpected guests or are in the mood for a sweet treat, these cookies are the one for you.
Perfect for any occasion such as a birthday or party and as an end of the meal to accompany coffee.
I recommend this recipe from my Italian blog: read recipe/leggi la ricetta Chocolate Tea Cookies/Biscotti da te’ al cioccolato.
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Ingredients
Tools
How to prepare Chocolate striped shortbread cookies
Prepare the cookie dough
Mix the flour with the sifted baking powder and set aside.
In a bowl, pour the sugar, refrigerator-cold shredded butter, vanilla extract and egg and mix. Mashing the butter with the tines of a fork or a potato masher.
When the ingredients are blended, add the flour with the yeast and mix first with a fork and then with your hands.
Tip the mixture onto the work surface and knead quickly until the dough is smooth and homogeneous.
If the dough sticks to your hands, add a tiny bit of flour, without overdoing it.
Rest on refrigerator for an hour
Wrap the shortcrust pastry in plastic wrap. Crush it a little with your hands and put it in the refrigerator for an hour.
Meanwhile, prepare a drip pan and line it with a sheet of baking paper.
Let’s shape the cookies
Take the dough out of the refrigerator. Roll it out with a rolling pin between two sheets of floured parchment paper. You should get a sheet about half a cm (1/4 inch) thick.
Using a 4-5 cm (2 inch) flower-shaped pastry cutter, form the cookies. Place them slightly apart on the baking sheet.
The scraps of can knead again to form more cookies.
Bake the cookies
Bake the cookies in a preheated static oven at 190°C for about 15-20 minutes or until the edges are golden brown.
If you have a ventilated oven, bake the cookies at 170°C for about 12-15 minutes.
The cooking times, for both types of oven, are indicative because not all ovens cook in the same way. So, always adjust according to your oven that only you know.
Once baked, allow the cookies to cool on a wire rack.
Final touch: decoration with chocolate
Melt the chocolate in a bain-marie.
Using a knife, or fork, drop the chocolate onto the cookies, forming irregular stripes.
Allow chocolate to solidify on cookies at room temperature.
Tips on chocolate striped shortbread cookies
The cookies will keep in an airtight container for up to even 2 weeks.
If you prefer, you can add some lemon or, better yet, orange zest to the cookie dough.
If you’ve tried this recipe or any other recipe on the blog, don’t forget to rate the recipe and let me know how you liked it in the comments below.
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Visit also my site of recipe in italian language, Dolci Creazioni..e non solo..tatam, you can find, for example, more idea to prepare in your kitchen.
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