Thursday, February 5, 2009

Chocolate dipped shortbread buttons

I felt like something small but sweet and this bikkie is what I made. I adapted it from a recipe that was in a magazine over 20 years ago. I made these on a really hot day, so after the buttons were cool, I put the baking tray and the paper tin the freezer to make the tray cold, ready for the bikkies after they are dipped in the chocolate. It made the chocolate set quickly and not run everywhere.

Chocolate Dipped Shortbread Buttons

1/2 cup canola oil
1 cup plain flour
1/3 cup castor sugar
1/4 cup cornflour
1 teaspoon vanilla essence
pinch salt
1/3 cup (approx) dairy free chocolate

Preheat oven to 180 degrees Centigrade and line a baking sheet with non stick paper.

In a food processor, combine all ingredients except chocolate. Process until the mixture clings together when pressed between fingers. Roll mixture into small balls, and place on prepared baking sheet. Flatten slightly with a fork.

Bake buttons for about 20 minutes or until lightly browned. Remove from baking sheet and cool on a wire rack.

When tthe buttons are cold, melt the chocolate in the microwave. Remember to go slowly in 30 second bursts and stir regularly so you don't burn the chocolate.

Dip the buttons in melted chocolate and place them on the baking sheet that you used earlier, when baking the bikkies.

This mixture made 18 button bikkies.

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