The combination of craisins (dried cranberries) and chocolate in these buttery shortbread biscuits is delightful and so easy to make in the Tefal Cuisine Companion. You can chop the craisins in the Mini Bowl using the Pulse function if you like but I would advise to add at least 100 gms of craisins to the mini bowl to chop evenly. The extra chopped craisins can be stored in a small zip lock bag for future use.
Pre heat oven 160 deg. Line 2 biscuit trays with baking paper.
250 gms Butter slightly softened but firm enough to dice. In hot or humid weather use chilled butter.
50 gms Icing Sugar
250 gms Plain Flour
50 gms Cornflour
1/2 tspn Vanilla Extract
50 gms dried Craisins finely chopped
200 gms Chocolate
Insert Kneading Blade, Stopper in.
Add all ingredients EXCEPT cranberries and chocolate.
Sp10:30sec or until mixture comes together and starts to form a smooth ball. Pulse after 30 sec if necessary.
Pat dough out to 1 cm thick.
Sprinkle chopped cranberries over top of dough and gently press into dough.
Cut out rounds with small cookie cutter and place onto baking paper lined trays.
Bake 160 deg for 10-12 mins or until edges start turning light golden. Leave for 5 mins on baking tray before transferring to cooling racks to cool.
Melt 200 gms chocolate and using a teaspoon or small metal spatula spread evenly over the bottom of each biscuit. Place biscuits with chocolate side facing up on baking paper lined trays and place in refrigerator until set.
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