A Plethora of White Chocolate Shortbread Biscuits
I was so pleased with the chilli white chocolate shortbread snowflakes that I made last month, that I seem to have done nothing else recently but make more shortbread biscuits based on that recipe. I was baking for a friend’s birthday party recently and thought it would be fun to make “after dinner” tea and coffee biscuits. With 100 guests expected, I made two batches of the biscuits resulting in about 110 in total. To one I added Japanese matcha tea powder to give an intriguing tea flavour and green colour and to the other I added some ground coffee which gave an interesting speckled look and a mild but definite coffee flavour. These proved to be rather popular, especially, it seemed, for scooping up a very large trifle that had been made for the occasion. Even more recently, I made over 60 lemon and cardamom biscuits for my last day at work. I haven’t quite decided what biscuits I shall be making for Christmas this year, but as I’ve ordered some organic oranges, I’m currently in favour of making some orange and cardamom white chocolate shortbread biscuits. By the new year, I suspect I shall be thoroughly fed up with shortbread.
Like their chilli shortbread predecessors, any of these would look good pierced and hung with ribbon from the Christmas tree. They’d also make lovely Christmas gifts.
|Coffee White Chocolate Shortbread|
|Matcha White Chocolate Shortbread|
|Lemon and Cardamom White Chocolate Shortbread|
This is how I made:
White Chocolate Shortbread Biscuits
- Softened 50g of good quality white chocolate by putting it in the mixing bowl and placing it on the storage heater for ten minutes.
- Added 170g of unsalted butter cubed and left to soften.
- Creamed the butter and chocolate with 85g golden caster sugar until pale in colour and fluffy in texture (used cardamom sugar for the lemon cardamom biscuits).
- Added 175g plain flour (half wholemeal, half white), 80g brown rice flour and a pinch of pink Himalayan rock salt.
- Depending on the flavour, added 1) 2 heaped tsp of matcha powder 2) 2 heaped tsp ground coffee 3) grated zest of an organic lemon together with the ground up seeds of 3 cardamom pods.
- Stirred until incorporated, then formed into a ball and left in my cold kitchen to firm up for half an hour.
- Rolled out to about 3mm thickness and stamped out small shapes getting 50 to 60 biscuits in total (hearts for the matcha shortbread, flowers for the coffee and snowflakes for lemon cardamom).
- Left to firm up in my cold kitchen for 15 minutes.
- Baked for 7-8 mins at 180°C until just golden.
- Dusted with fine caster sugar whilst still hot, then transferred to a wire rack to cool and harden.
Jo at Comfort Bites has started a new challenge with the same name as her blog Comfort Bites. This month her theme is Christmas and as these would make great Christmas gifts, I am entering them.
Well as far as biscuits go, these are fairly Quick and Easy which is the theme for this month’s The Biscuit Barrel with Laura of I’d Much Rather Bake Than … The stamping can be fiddly if you use a small snowflake cutter as I did for the lemon cardamom cookies, but a larger and simpler stamp would not take very long at all.
As my wholemeal flour is bought locally from Cotehele Mill where it is ground with a traditional water powered stone, I am entering these into Shop Local at Elizabeth’s Kitchen Diary.
And as everything is made from scratch some of these are being sent of to Javelin Warrior for his Made with Love Mondays.