Thursday, December 02, 2010

Christmas in the air!

Can anyone else feel it? We have lights up down a few of my school's hallways. I'm drinking mint tea and wearing long cardigans. The kids keep saying that the new versions of the national anthem that we've been playing all sound like Christmas carols.

I'm really excited about this weekend for a few reasons:

This past weekend, while I was making sponge toffee, Phil whipped up a really delicious spiced chocolate shortbread recipe. While we both really liked it, we agree that a little more spice would be nice.

Spiced Chocolate Shortbread Pyramids

(Canadian Living)


6oz oz(170 g) bittersweet chocolate, chopped
1 cup (250 mL) butter, softened
1/4cup (50 mL) granulated sugar
1-1/2 (7 mL) vanilla
2-1/4 (550 mL) all-purpose flour
1/4  (50 mL) cornstarch
1 tsp (5 mL) cinnamon
1/2tsp (2 mL) pepper
1/2tsp (2 mL) ancho chili pepper
1/4  (1 mL) salt


2 2oz oz(57 g) (57 g) bittersweet chocolate, melted


In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate, stirring occasionally. Remove from heat; let cool.

In bowl, beat butter until fluffy; beat in chocolate until smooth. Beat in sugar and vanilla. In separate bowl, whisk together flour, cornstarch, cinnamon, pepper, ancho chili pepper and salt ; stir into chocolate mixture

On parchment paper, shape half of the dough into 10-inch (25 cm) log. Repeat for second log. Wrap and flatten to create triangular logs. Refrigerate until firm, about 2 hours, reshaping logs if necessary. (Make-ahead: Freeze in airtight container up to 3 weeks.)

Cut logs into generous 1/4-inch (5 mm) thick slices. Arrange, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. (If dough softens, freeze for 15 minutes.)

Bake in 325°F (160°C) oven until firm, about 20 minutes. Let cool on pans on racks for 2 minutes. Transfer to racks; let cool completely.

Topping: Using piping bag or fork, drizzle cookies with chocolate; refrigerate until set, about 30 minutes.

Picture to come later today!

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