Shopping list
100g butter
100g white demarara sugar
1 free range egg
1 teaspoon vanilla extract
200g plain flour
¼ teaspoon baking powder
100g white chocolate buttons
100 dark chocolate, 92%
sprinkles, red & pink
Finaly! Today's Mother's Day, the kids could not wait any longer keeping so many secrets! Our last Mother's Day baking is these British biscuits, shortbread they are called. We would say zand(sand)koekjes and that is nothing special but the chocolates by Callebaut & Stella Bernrain make these cookies extra-extra-delicious and thst is what we want, for Mum!
We start right away, how to make shortbread with chocolate
Mini-monster fixes the mixer.
Mix butter and sugar fluffy.
Mix in egg and vanilla.
Add flour & baking powder.
Mix until thoroughly combined.
Wrap the dough in cling film.
Put it in the fridge for minimal 1 hour.
Preheat the oven to 170°C and place waxed paper on the baking tray
Roll the dough to 1.5 cm.
Cut circles out of the dough.
Place them on the baking tray.
Bake the shortbread 12-15 mins.
Allow the shortbread to cool completely, on a wire rack
Melt the white buttons au bain marie.
The bowl not touching the water.
Spoon chocolate over half the shortbreads
Scatter sprinkles over the wet chocolate, allow the chocolate to dry completely and repeat it with the dark chocolate
Our mini-monster makes his own design.
His biscuits are much cuter than ours!
Snazzie wishes you all a wonderful Mother's Day!