Shortbread biscuits with chocolate glaze

Who I am
Carlos Laforet Coll
@carloslaforetcoll

Excellent with a cup of tea or herbal tea, but the non plus ultra is to try the shortbread biscuits together with hot chocolate

The weekend has come. And considering that it will be accompanied by bad weather, at least according to the weather, we will stay at the house. And here is an idea to make our weekend more delicious, simple to make but very tasty, i shortbread biscuits with chocolate glaze.



Ingredients

  • 300 g of 0 flour
  • 130 g of cane sugar
  • 120 g of extra virgin olive oil
  • 1 teaspoon of baking powder
  • 2 tablespoons of pine nuts (or dark chocolate chips)
  • a pinch of salt
  • 100 g of milk chocolate

  • Preparation Time:
    60 minutes
  • Cooking time:
    20 minutes
  • Rest time:
    30 minutes of rest
  • Dose:
    3 people to
  • Difficulty:
    low

Preparation:



Put a pinch of salt in the flour, add the yeast, sift everything and pour into a large bowl. Then add the oil, sugar, pine nuts (or chocolate) and mix all the ingredients well until the dough is smooth and homogeneous. Cover the dough with cling film and let it rest in the fridge for about 30 minutes.

Then, pick up the dough, roll it out with a rolling pin (on a well-cracked work surface) and make a sheet about ½ cm thick, cut it out with special cookie cutters and make a lot of shortbread; Arrange them on a baking tray lined with parchment paper and bake in a preheated oven at 180 ° for about 20 minutes (or until the surface is golden brown.

Once cooked, take them out of the oven and let them cool. Then, break the milk chocolate in many squares and put them in a glass container, place it on a saucepan where you have poured two fingers of water and melt in a bain-marie, over low heat, until the chocolate has become a homogeneous cream: stir continuously to help it melt , then dip the biscuits - one by one - in the chocolate and place them on a glass plate until the icing has solidified.



At this point all that remains is to serve them with a torch, a herbal tea or a hot chocolate!

Photos and texts: Verdiana Amorosi

www.lacucinadiverdiana.com

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