Sunday, February 28, 2010


i'll make this quick...

Chocolate Dipped Coconut Shortbread with Roasted Salted Almonds...

what's more to say?...they're good, they're great, they're pretty and they're impressive. not too much of any one flavor, just enough for each element to shine and create that fab taste trio that you get from an Almond Joy...chocolate, coconut and almond.

i find this recipe a classic for dense Scottish Shortbread.
i've used this recipe quite a few times with a few changes in flavor and it always works well. many thanks to Barry the blogger @ ROCKRECIPIES for the recipe copied below. you'll find my notes and changes following the original.

Cream together:
1 cup salted butter
3/4 cup sugar
Add 2 tbsp vanilla extract
Fold in:
4 cups flour

for the coconut flavor i added a rounded 1/2 cup of shredded sweetened coconut. i put it in the processer until i didn't see any more long shreds, not to powder form but close to it.

i used 2/3 cup sugar instead of 3/4 cup

and used 1 tsp vanilla AND 1 tsp coconut extract

Roll in balls and flatten or roll out and cut into shapes as desired. I like to bake the dough in large rectangles and then cut the cookies in fingers just when they come out of the oven and are still warm. (don't forget to use a parchment sling)
Bake at 350 degrees 12-15 minutes until edges are golden brown. Allow longer baking time if you are baking the large rectangles of dough to be cut in fingers.
my shortbread notes.....i put the dough directly into the pan and start pressing down firmly....i mean i like this dough packed in tight, i don't want it flakey at all. press all the way to the edges. i put a flat surface in top, like a book and stood on it for goodness sake! then half way through the cooking i went in and lightly pressed the top with the bottom of a flat glass...
i think shortbread like this should be scored before cooking. then cut all the way through while still warm. i like to keep it in the pan through the whole process until completely cool in order to really hold it's sharp edges.

to creat the Almond Joy look...

my suggestion is to use roasted salted almonds (always the sweet and savory)

before dipping you must secure each almond to the top of the cookie with a dab of chocolate and let dry...check that they are stuck on there good, then proceed with your dipping. i chose to dip just the tops. i didn't want the chocolate to overpower the almond or coconut flavors. dip two cookies then sprinkle with a little coconut. they're kind of tedious at this point and a bit messy, but well worth it when your friends look at you in disbelief ..."did you actually make these?"

i must say they are excellent with a nice warm cuppa tea or a tall hot latte.

1 comment:

Justin said...

i just fainted at the sight of these... they look so awesome

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