Espresso Delight SHORTBREAD
Jenis shortbread round ini cocok bgt gak hanya untuk penggemar cookie yg sekaligus penggemar kopi... tp ternyata anak2 sy jg doyaaan bgt. Bikinnya simple bgt, dengan bahan2 yg cukup sederhana. Hasilnya, mmm crunchy, delicious, and rich biscuit. Asli ... enak bgt!
Hari ini anak2 minum susu pagi-nya ditemenin biscuit ini (pake kopinya kan cuma dikit ya :)) dan papanya bawa 1 toples kecil u/ di ruang kerjanya.
Source: Christmas Cookies~102 sweets to share, from Better Home & Garden-Dec 2003.
Shortbread is a type of biscuit (cookie) which is traditionally made from one part white sugar, two parts butter, and three parts plain white flour, although other ingredients like ground rice or cornflour are sometimes added to alter the texture.
Shortbread is typically formed into one of three shapes: one large circle, which is divided into segments as soon as it is taken out of the oven ("Petticoat Tails"); individual round biscuits ("Shortbread Rounds"); or a thick (¾" or 2 cm) rectangular slab cut into "fingers." It is made from a stiff dough that retains its shape well during cooking.
From Wikipedia, the free encyclopedia
Hari ini anak2 minum susu pagi-nya ditemenin biscuit ini (pake kopinya kan cuma dikit ya :)) dan papanya bawa 1 toples kecil u/ di ruang kerjanya.
Source: Christmas Cookies~102 sweets to share, from Better Home & Garden-Dec 2003.
Shortbread is a type of biscuit (cookie) which is traditionally made from one part white sugar, two parts butter, and three parts plain white flour, although other ingredients like ground rice or cornflour are sometimes added to alter the texture.
Shortbread is typically formed into one of three shapes: one large circle, which is divided into segments as soon as it is taken out of the oven ("Petticoat Tails"); individual round biscuits ("Shortbread Rounds"); or a thick (¾" or 2 cm) rectangular slab cut into "fingers." It is made from a stiff dough that retains its shape well during cooking.
From Wikipedia, the free encyclopedia
In 2001 the editors of Midwest Living magazine sent out a call for the best cookie recipes in the Midwest. The chocolate-freckled shortbread rounds from Chicago baker Marlene Kroll wowed the judges panel and won a spot in the magazine story.
Prep: 25 min. Bake 12 min per batch.
Make about 36 (~sy jadi 50 biscuit!)
1 cup butter, softened
2/3 cup sifted powder sugar
1 tbsp instant espresso powder or regular instant coffee crystals.
1 tsp vanilla
1/2 tsp ground cinnamon
2 cups all-purpose flour
1 ounce semisweet chocolate, finely chopped
Sifted powdered sugar and/or unsweetened cocoa powder
1. Preheat oven to 325 F. In a large mixing bowl beat butter with an electric mixer on medium speed to high speed for 30 seconds. Add the 2/3 cup powdered sugar, espresso powder, vanilla, and cinnamon. Beat until combined, scraping sides of bowl occasionally. Beat in as much of the flour as you can with the mixer. Stir in the remaining flour and chocolate with a wooden spoon, kneading dough in bowl slightly to blend, if necessary.
2. Shape dough into 1 inch balls. Place balls on an ungreased cookie sheet. Flatten slightly.
3. Bake in the preheated oven about 12 minutes or until cookie edges are set an bottoms are golden. Transfer to a wire rack and let cool. Springkle with additional powdered sugar and/or cocoa powder.
To store: Place cookies between layers of waxed paper in an airtight container, cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Comments
Punya sy dah abis...bis-bis..
50 biji cuma bertahan 2x24 jam, padahal rencana u/ snack selama wiken.
Mbak sy pake gula bubuk dan cocoa powder jg, dicampur baru ditabur. Kayagnya bakalan keren wujudnya kalo ditabur cocoa powder dulu baru gula bubuk. Warna coklatnya lebih pekat trus ada butir2 putih gitu :)stuju gak?
Fotonya...gak terlalu bagus ah Mbak. Fotonya buru2 bgt, krn kudu pegi. Takutnya kalo gak langsung difoto dah keburu berpindah ke perut anak2. Ntar kalo bikin lagi ta foto lagi ah.
Hehehe.. kayaknya aku juga mau bikin lagi deh buat lebaran :)
Lebaran masak apa aja Mbak? Open house gak?
iya sih kadang bikin yg berkopi. Sy biasanya milih2 resep pake feeling. Biasanya suka jatuh cinta pada pandangan pertama (ke resep). Baru dibikin deh... Cobain deh Mel, enaaaak bgt nih cookie.
can you believe I’ve never ever had shortbread??
haha, this will definitely change soon(!)
The recipe + pictures look absolutely great - well done!
Julia, this is my first shortbread... and my family is just falling in love to this kind of cookie. I've never give 'something' that contain coffee to my kids before, surprisingly they really like the flavour of this shortbread (50 cookies finish just for 2 days)... and also..My hubby likes it very much :D.
This shortbread will become one of our favorite recipe.
Thanks ya, ini kue ngehits nih di lebaran kemarin.
jadinya melebar tuh... N waktu ngebentuk bulet, Imel dah jadi okeh,
tapi pas di pipihin, ga bisa bagus... Pasti jadinya peyang-penyang...
kenapa ya???
Ini langkah-langkah Imel:
1. In a large mixing bowl beat butter with an electric mixer on medium
speed to high speed for 30 seconds (kayaknya Imel lebih lama deh,
mungkin sekitar 45 detik sampe 1 mmenit). Add the 2/3 cup powdered
sugar, espresso powder, vanilla, and cinnamon. Beat until combined,
scraping sides of bowl occasionally. Beat in as much of the flour as
you can with the mixer. Stir in the remaining flour and chocolate with
a wooden spoon, kneading dough in bowl slightly to blend, if
necessary. (Imel langsung masukin semuanya ke dalam bowl, trs diaduk
pake centong nasi)
2. Shape dough into 1 inch balls. Place balls on an ungreased cookie
sheet. (OK) Flatten slightly. (jadinya peyang)
3. Bake in the preheated oven about 12 minutes or until cookie edges
are set an bottoms are golden. (jadinya melebar) Transfer to a wire
rack and let cool.(waktu diangkat masih lembek n gampang patah
coklatnya diparut, sy prefer coklat yg masih keras (dari fridge) digerus pake piso, bentuknya jadi serbuk2 gitu deh. Pake parutan keju yg kecil2 jg bisa sih. Bakal sukses kog kalo dicampur ama dough yg lumayan padat itu.
O iya, ngocok butternya jgn terlalu lama yg, pokoknya begitu dah nyampur stop-in deh. Kalo terlalu lama akibatnya bentuk cookie-nya akan beleber2. Semoga sukses examnya ya Far.
kemungkinan Imel terlalu lama ngocok butter-nya. Biasanya cookie yg jadi beleber wkt dipanggang itu krn pengocokan terlalu lama.
Awalnya pastikan butter udah di suhu ruangan. (kalo dingin akan jadi lama ngaduknya, tp jg gak sampe meleleh ya).Asal udah nyampur dan lembut, hentikan pengocokan, campur terigu dkk. Wujudnya ntar kayag kayag play dough deh. Abis dibolain, tekan perlahan2 aja, pake telapak tangan.
Smoga besok2 kalo nyoba lagi bisa sukses ya Mel. Trus kirim2 ke sini yah :)
ini resep nggak pake telor sama sekali ????
terus aku mau tanya, katanya kan kalau bikin kukis engga boleh diaduk aduk terlalu banyak, lha kalo gak diaduk banyak tepungnya gimana rata nya ?
diaduk secukupnya, artinya gak overmix. Saat ngocok butter jangan sampai terlalu lembut, saat ngaduk terigu dkk cukup sampai tercampur rata, jgn sampe 'kerajinan' diaduk2 teruuus. Good luck.
Besok bikin jg ah... dah lama gak bikin :)