Today I got another cookie press, which I hoped would work better than the one I used last week. To try it out I decided on Chocolate Shortbread, using a recipe in the booklet that came with it. For info the cookie press is made by OXO. The recipe was for 12 dozen cookies, which is far more than I wanted, even though they are very small. So I decided to halve the recipe.
It all worked very well indeed, and the cookies turned out very well. I also discovered that doing two clicks would make a larger cookie, though the pattern is not so defined. I tried that on a few, just as an experiment.
These cookies are a nice shortbread with a lovely chocolate flavour, but it isn’t overpowering. They go very well indeed with a cup of tea. They are also a nice size, for popping into the mouth. So all in all I am very pleased with the result and with the purchase.
Ingredients: This is the halved recipe, for 72 cookies(I got 74)
- 170g unsalted butter
- 220g plain flour
- 30g cocoa powder
- 100g sugar
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1 medium egg(large in USA)
- Preheat the oven to 190c/170C Fan/375 F
- Sieve the flour, salt and cocoa powder together
- Cream the butter, then add the sugar and cream it again.
- Add the egg and vanilla extract and beat until all combined.
- Gradually add the flour mixture and fully combine.
- Load the batter into a cookie press, with the plate of your choice.
- Press out the cookies onto baking sheets, that are neither greased or lined with paper.
- Bake in the oven for 8 to 10 minutes until fully cooked.
- Remove from the oven and transfer to a wire rack to cool.