Shortbread mug lid cookies - easy to make and everyone will love them at your next gathering or tea party!



Shortbread mug lid cookies - easy to make and everyone will love them at your next gathering or tea party!
Ingredients:
  • 250 grams (2 cups+1 tablespoon) all-purpose flour
  • 90 grams (3.2 ounces) butter, cold and diced
  • 85 grams (1/2 cup + ½ tablespoon) icing sugar (powdered sugar)
  • 1 egg
  • 1 teaspoon lemon zest
  • a pinch of salt
  • 40 grams (1/4 cup) hazelnuts
  • 40 grams (1.4 ounces) dark chocolate

Instructions:
  • Place the butter and flour in a food processor and pulse until you have a sandy mixture.
  • Transfer to a large bowl, add the icing sugar, egg, lemon zest and salt.
  • Mix the ingredients with your hands then turn the mixture onto a work surface and knead until you have a smooth dough.
  • Wrap the dough with cling film and let it rest in the fridge for 30 minutes.
  • Roll out the dough about ½ cm (0.19 inches) thick and use a round cookie cutter to make the lids.
  • Roll the remaining dough into small logs, 6 cm (2.5 inches) long and curve them. These are the handles on top of the lids.
  • Place the lids on a baking sheet lined with parchment paper and attach the handle in the middle of the cookie. Put a piece of rolled parchment paper underneath the handle and keep it there until the cookies are out of the oven.
  • Chill the cookies for 30 minutes.
  • Preheat the oven to 175 degrees C (347 degrees F).
  • Bake the shortbread mug lid cookies for 15 minutes or until lightly golden, remove and place on a wire rack to cool.
  • Don't switch off the oven as you have to toast the hazelnuts.
  • Spread the hazelnuts in a single layer on a baking sheet and toast until the skins are mostly split and the nuts are light golden brown and fragrant (about 15 minutes).
  • Remove from the oven and rub the hazelnuts until the loose skins come off.
  • Let them cool completely and pulse in a food processor until chopped.
  • Melt the chocolate in the microwave.
  • With a small brush, spread the melted chocolate all around the side of the cookie then roll in the chop hazelnuts.
  • Put the shortbread mug lid cookies on a wire rack to dry.
  • Enjoy!

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