Tuesday, July 19, 2011

Rosemary Chocolate Chip Shortbread

Denise (yes, she is one of the most spoken about person in this blog!) sent me this recipe from FoodNetwork, and it is by Melissa d’Arabian. I made this morning to take to Denise next week when I visit her in Providence and was definitely happy with the outcome. Happy enough to call my friend Gayatri and offer to bake them as a compliment to the high tea menu for her baby shower this weekend. 
Apart from the actual recipe being good, quite impressive with the name too (great for a hostess gift!) it’s also QUICK with not too many ingredients. After all, it is from Melissa d’Arabian whose show is called Ten Dollar Dinners and has a target audience of busy moms who was quick and cheap dinner options.
In the recipe below I have separated the ingredients from the method (unlike how I usually write the recipe) because in baking it is most important to accurately measure your ingredients while your oven preheats and before beginning to make your dough or batter.
Makes 16
Prep time: 15 minutes   Cook time: 25 minutes
Level: Easy
  1. 1.1/2 cup unsalted butter (1 stick), softened to room temperature
  2. 2.1/4 cup sugar
  3. 3.1/2 tsp dried rosemary, crushed (or 1 1/2 tsps fresh rosemary, finely chopped)
  4. 4.1/2 tsp salt
  5. 5.1 cup all-purpose flour
  6. 6.1/3 cup mini chocolate chips
  1. 1.Preheat oven to 300F (150C). Measure all ingredients. 
  2. 2.Cream the butter and sugar using the paddle attachment in a stand-mixer or a handheld mixer. 
  3. 3.Mix in the rosemary, salt and flour, 1/4 cup at a time.
  4. 4.Sprinkle in the chocolate chips, and stir by hand until well-distributed. 
  5. 5.Gather the dough in a ball. Roll the dough out into a rectangle of 1/2-inch thickness and cut into rectangles about 1/2-inch to 2-inch.
  6. 6.Place the dough on a cold ungreased baking sheet. Prick the top with a fork.
  7. 7.Bake the shortbread for 25 minutes, or until the dough starts to turn a golden color.
    If the dough begins to soften or feel greasy, chil the dough for 15 minutes and then roll out into the large rectangle. 
    Serve with English tea and enjoy!
    New note:
    I have been making these shortbreads with different flavors each time. Once I used a ready made Chai Masala, the other time orange zest and dried cranberries. 
    Both of which have been an absolute hit!
  8. 8.Remove the shortbread from the baking sheet and let cool completely on a rack.

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