DECADENT SHORTBREAD

DECADENT SHORTBREAD

Level:
Medium
Makes:
Recipe for 60 12 g shortbread biscuits
This is a great idea for an indulgent gift for Mother’s Day! Delicious, crisp shortbread biscuits you can personalize with Extra Brute cocoa powder, Power Flower colourings or even cocoa nibs.

COCOA SHORTBREAD PASTRY

Used products: COCOA SHORTBREAD PASTRY

  • 5.5 oz
    butter
  • 3.5 oz
    icing sugar
  • 1.9 oz
    ground almonds

Preparation: COCOA SHORTBREAD PASTRY

Mix

Used products: COCOA SHORTBREAD PASTRY

  • 1.8 oz
    whole egg(s)
  • 1/2
    Bourbon vanilla pod

Preparation: COCOA SHORTBREAD PASTRY

Add

Used products: COCOA SHORTBREAD PASTRY

  • 9.2 oz
    flour

Preparation: COCOA SHORTBREAD PASTRY

Then

Used products: COCOA SHORTBREAD PASTRY

  • 2.2 oz
    DCP-22SP

Preparation: COCOA SHORTBREAD PASTRY


Mix until you get an even texture.
Keep chilled.
Decrease to thickness of 2 mm.
Cut into 8 g slices using a 5 cm by 3 cm cutter, print the word
“cocoa” with a stamp.
Bake at 150°C on a baking
tray with a silpain mat for 10 minutes
Decorate the shortbread biscuits with lines using  a chocolate cone of crystallised Ocoa™ couverture chocolate.
 

PISTACHIO SHORTBREAD PASTRY

Used products: PISTACHIO SHORTBREAD PASTRY

  • 5.5 oz
    fresh butter
  • 3.5 oz
    icing sugar
  • 1.9 oz
    pistachios

Preparation: PISTACHIO SHORTBREAD PASTRY

Mix

Used products: PISTACHIO SHORTBREAD PASTRY

  • 1.8 oz
    whole egg(s)
  • 1/2
    Bourbon vanilla pod

Preparation: PISTACHIO SHORTBREAD PASTRY

Add

 

Used products: PISTACHIO SHORTBREAD PASTRY

  • 9.2 oz
    spelt flour

Preparation: PISTACHIO SHORTBREAD PASTRY

Then

Mix until you get an even texture.
Keep chilled.
Decrease to thickness of 2 mm.
Cut into 12 g slices using a 6.5 cm by 4.5 cm cutter.
Bake at 150°C on a baking tray with a silpain mat for 10 minutes.
 

COCOA NIB SHORTBREAD

Used products: COCOA NIB SHORTBREAD

  • 5.5 oz
    fresh butter
  • 3.5 oz
    icing sugar
  • 1.9 oz
    ground almonds

Preparation: COCOA NIB SHORTBREAD

Mix

Used products: COCOA NIB SHORTBREAD

  • 1.8 oz
    whole egg(s)
  • 1/2
    Bourbon vanilla pod

Preparation: COCOA NIB SHORTBREAD

Add

Used products: COCOA NIB SHORTBREAD

  • 9.2 oz
    spelt flour

Preparation: COCOA NIB SHORTBREAD

Then

Used products: COCOA NIB SHORTBREAD

  • 2.2 oz
    Callebaut Cocoa Nibs NIBS-S502

Preparation: COCOA NIB SHORTBREAD

Mix until you get an even texture.
Keep chilled.
Decrease to thickness of 2 mm.
Cut into 12 g slices using a 6.5 cm by 4.5 cm cutter.
Bake at 150°C on a baking tray with a silpain mat for 10 minutes
 

PINK CHOCOLATE DECORATION

Used products: PINK CHOCOLATE DECORATION

Preparation: PINK CHOCOLATE DECORATION

Melt


Colour half of the chocolate with pale pink Power Flower™ and the other half with dark pink.
Mix each colour.
Temper the chocolate. Spread between two acetate sheets.
After crystallisation, cut the pale pink chocolate into slices using a 6.5 cm by 4.5 cm cutter and then the dark pink chocolate with a 4 cm by 2.5 cm cutter.
 

FINISHING TOUCHES

Stick the layers of pale pink chocolate onto the cocoa nib shortbread biscuits with a dot of crystallised Ocoa™ chocolate and the squares of dark pink chocolate onto the pistachio shortbreads.