![]() I add malted milk powder, which adds a creamy and nostalgic flavor. You will love this recipe because this takes your classic shortbread cookie up a notch! These malted shortbread cookies are buttery, crisp and perfectly sweet. If you malt flavor as much as I do, then be sure to check out my Malted Chocolate Chip Cookies, Chocolate Malt Biscotti, or my Homemade Vanilla Malt Pudding. These malted shortbread cookies are topped with chocolate sprinkles for the best chocolate sprinkle cookies you’ll ever have! Alternately, you could make diagonal widthwise cuts to make slim wedges of shortbread, for an entirely different look.This recipe for Chocolate Malt Sprinkle Cookies is made with malted milk powder. When cool, use a sharp knife to slice 2 cuts lengthwise, and 5 horizontal cuts, so you'll have 15 pieces total.Using the parchment handles, lift the shortbread in one piece out of the pan, and set it on a cooling rack to cool further. Remove from oven and allow to cool in the pan for 10-15 minutes. The top will be just slightly beginning to brown. Add sprinkles of your choice or coarse sugar to the top, lightly, and press down lightly so they adhere. You can also make a fist and press it down with the flat backside of your fist/fingers. Take the dough out of the bowl and put it in the prepared loaf pan, pressing down with your fingers to spread it out evenly.The mixture will come together as a ball of dough. Mix on low until combined, 30-60 seconds. In the bowl of an electric mixer, add the butter, flour, sugar, extract and salt.These 2 long sides will be used later as handles to remove the shortbread as a single sheet, after baking. Line a 9- by 5-inch loaf pan with parchment, allowing the parchment to protrude an inch or so up and out of the 2 long sides. Sprinkles or coarse sugar crystals for topping.1/4 teaspoon fine sea salt (or table salt).3/4 teaspoon lemon extract paste (or use 3/4-1 tsp.1 stick (1/2 cup or 8 tablespoons) unsalted butter, at room temperature.And since they have so few ingredients, use the best quality you can find or afford, because you'll be able to taste the difference! I use a mixer, but feel free to stir them together by hand. Lemon Shortbread with Sprinkles might be the perfect cookie - sandy, lightly sweet, lemon-scented and impossibly cute with seasonal sprinkles. Or hey, make it 12 pieces if you want to be a rebel. This batch looks particularly springy, doesn’t it?Īfter it’s baked, use the parchment to lift the whole thing out of the pan in one piece.Ĭut it into 18 squares. You can vary the look of it with different colored sprinkles. It is quite malleable.Īpply sprinkles as liberally as you like! You’re in charge. I’m using a metal pan, but use a glass or ceramic loaf pan if that’s all you have. Put the dough into the prepared loaf pan. It will come together quickly into a thick dough. I’m lazy and I like my mixer, so I always use it. Mix the ingredients (except sprinkles) using an electric mixer, or you could stir it together by hand if you like. ![]() With a nonstick pan, you don’t have to grease the pan that way it just pops out! I now use this technique nearly every time I bake something. These will become handles later on, to lift the shortbread easily out of the pan after baking. I am not the boss of you.) And since they have so few ingredients, use the best quality you can find or afford, because you’ll be able to taste the difference!įirst you’ll line your loaf pan with parchment paper, leaving the 2 long sides overhanging a bit. (If you leave them off, that’s your business. This only has 5 ingredients, plus sprinkles if you are using them. Gather your ingredients (oops, I am missing the butter from the photo above. How to make Lemon Shortbread with Sprinkles You know? And there can be too much of a good thing, especially when it is delicious, so if we make a small-ish batch, we won’t feel we have to finish the whole thing off ourselves. I’ve made this as a small-batch recipe, because shortbread is basically a butter-and-sugar delivery system. When I send them to work with my husband, the container comes back with only crumbs. And if someone needs a teacher gift, or has a baby, or a birthday, or gets some good news, they’re easy to bake up and bring later that afternoon or the next day as a gift. Second, they’re usually cut in small squares, so if you like them, you can reach for another. I’ve never seen someone turn down a shortbread cookie.įirst, it’s easy to see that there aren’t many ingredients. It’s simple to make, few ingredients, yet pays off with big flavor and delivers ultimate sweet satisfaction. If you only learn to make one cookie, I think it should be shortbread.
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