Thursday, 14 April 2011
Dinosaur Shortbread Cookies
Cookie cutters are the best things in the world ever; there's so many things you can use them on from cookies to cakes, scones or bread dough. The list is endless. I can't go into a cook shop without searching for them and today I hit the jackpot - dinosaur cookie cutters! I had a picture in my head of dinosaur and egg cookies arranged in a kind of Easter theme - bunnies and chicks are cool too but dinosaurs are the next step up.
Anyway, dinosaur and egg cookies with a shortbread base, dipped in white chocolate and pipped with milk chocolate - and maybe a few sprinkles of hundreds and thousands sweets. Yummy, uplifting and kind of Easter themed. The simplest way of remembering the quantities of shortbread is 1, 2, 3: 1oz sugar, 2oz butter, 3oz flour. You need to keep an eye on the biscuits - they can go from yummy to burnt in a nanosecond. I nearly had cookie meltdown when I took my eye off the ball.
1oz (30grams) icing sugar
2oz (60 grams) butter
3oz (90 grams) plain flour
200grams good quality white chocolate
100 grams good quality milk chocolate
Preheat the oven to 170 degrees centigrade. Cut the butter into cubes and add to the icing sugar and flour (sifted). Rub between you fingers until it resembles crumbs then bring together to form a dough ball. Roll out on a floured work surface to a thickness of approx 2cm then use the cookie cutters to create the shapes. Place on a lined baking sheet and cook for approx 8-10 mins, (again, keep a very close eye on them - as soon as the edges look slightly golden they are done, get them out pronto to avoid cookie disaster!)
Allow the biscuits to cool on a rack then heat the white choc on a double boiler until melted (or play the dangerous game of melting in the microwave - when I do this I check every 10 secs). When melted, dip the cooled cookies in the chocolate then place in the fridge to harden for at least half an hour.