Shortbreads with Thyme, Dried Cranberries and Dark Chocolate
Preparation time: 1 hour
Baking time: 15 minutes
Serves: 15 large cookies
- 250 g soft butter
- 75 g caster sugar
- Pinch of salt
- 300 g flour
- 2 tsp crushed dried thyme
- 100 g chopped dark chocolate
- 50 g dried cranberries, sour cherries or cherries
Beat the butter with the sugar until fluffy. Add the chopped chocolate and dried fruits. Give the mixture another quick stroke. In a bowl combine flour, thyme and salt. Add flour mixture to the butter. Fold the mixture with a wooden spoon until homogeneous dough is obtained.
Because of the butter, the dough will be very soft. You have to keep it in the refrigerator for 20 – 30 minutes until firm.
After that, by using a spoon shape small balls. If you have an ice cream scoop, you can use it in order to form equally in size cookies. Arrange the balls on a tray covered with baking paper, leaving a space of 5-6 cm between them. Press them slightly on the top and put in the refrigerator for another 10 minutes.
Meanwhile, heat the oven to 180 degrees Celsius.
Put the cookies in the oven and bake for about 15 minutes until golden brown. When you take them out of the oven, do not remove from the try because they will still be very soft.
Let to cool for 10 minutes and then transfer on a wire rack to cool completely. Cookie can be store in a tightly closed container.
If you have wooden rolling mat you can use it to roll up the dough just like a sushi roll and then put in the refrigerator.
Carefully scoop the dough at the end of a rectangular piece of parchment paper. Spread it evenly into a line along the end and roll up a tight roll with a diameter of 5-6 cm, inside the paper and the wooden mat.
Put in the refrigerator chill for at least 30-40 minutes until firm. Then remove and cut into slices with a thickness of about 1 cm. Arrange on a try covered with baking paper and bake as described above.
dairy » butter
flours » all purpose
sugar » icing
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