Friday, March 11, 2011


Cookie dunk?

I had this recipe since last Christmas when I attended my monthly budget eating cooking class, which I already shared in my Christmas High Tea post, but never attempted to make it until now. 

Frankly, I'm not a sweet tooth person, I seldom eat sweet biscuits but love to eat savory cracker dunk with hot chocolate or coffee. However I do sometimes like buttery biscuits, especially round tin Danish butter cookies. When I first tasted shortbread in that high tea, the strong buttery flavor and the texture of the biscuit melted in the mouth gave me very close similarity to Danish cookies except it was not so sweet which was more to my liking.

Finally, when I saw that I still had blocks of butter to clear off and my hand mixer was due to be sold off with less than 3 weeks time to return to home country (we are now gradually selling off our electrical appliances online), I made my first batch of cookies.

The recipe that I shared was the combination of two recipes from my cooking class and the techniques from Joy of Baking. As my boy Ming Ray loved chocolate, this Royal shortbread cookies by Joy of Baking with one end of the baked shortbread dipped with melted chocolate was just right for his taste.

The next day was Ming Ray's swimming sports day and the school invited parents to join the children for picnic lunch. I brought along the cookies to share with his school friends and parents. I was so pleased that my first attempt in cookies making received very good feedbacks.

I love to dunk these cookies in mocha coffee, would you care to have a cuppa with me? J

Royal Shortbread - Shortbread with chocolate dipping

Shortbread cookies featured in Group Recipes - 10/03/2011


220g butter, room temperature
3/4 cup icing sugar
3/4 cup corn flour
1 ½ cups all-purpose flour
1 teaspoon pure vanilla extract

For Chocolate Dipped Shortbreads:
180 grams semi sweet or bittersweet chocolate, finely chopped

  1. Cream butter and icing sugar. I used hand mixer to beat the butter until smooth and creamy. Add sugar and beat until smooth and beat in vanilla extract. 
  2. Add sifted flour, corn flour and mix thoroughly with the creamed butter mixture until it forms dough.
  3. Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour or until firm. 
  4. Preheat oven to 180 degrees C with the rack in the middle of the oven.
  5. Knead dough and then roll out the dough about 10mm thickness on a lightly floured surface.  Cut into shapes as desired using cookie cutter.  
  6. Place on prepared baking sheets and place in the refrigerator for about 15 minutes. This will firm up the dough for cookies to maintain their shape when baked.
  7. Bake for 8 - 10 minutes, or until cookies are very lightly browned. Cool on a wire rack.
For Chocolate Dipped Shortbreads:
  1. Place finely chopped chocolate in a heatproof bowl and place it over a saucepan of simmering water.
  2. Once the chocolate has melted, remove it from the heat.  
  3. Taking one cookie at a time, dip one end of each cookie in the melted chocolate and place it on a baking paper lined baking sheet. 
  4. Once all the cookies have been dipped in the chocolate, place the baking sheets in the refrigerator for about 10 minutes, or until the chocolate has hardened.
Tip:Shortbread cookies that keep in an airtight container can last for about a week or they can be frozen.



3 / 4
3 / 4


排入垫烤盘纸的烤盘8 - 10分钟,或烤至表面呈现浅浅的金黄色取出放在冷却架上冷却



  1. Lovely cookies Yin but I am not into cookies, one or two ok, thats all.

  2. Hey Yin, I came across your blog through Thoma from Kitchen Morph and I was intrigued to be honest. Glad I checked you out! :) Hey you live in NZ huh, I've always wanted to visit that beautiful place. I do have friends there and my brother lives in Australia. Nice to have found you space and glad to stalk your posts :)

    Those cookies with the chocolate looks melt-in-your mouth kind, ah!

  3. Plateful:
    Thanks for visiting my blog. Your compliments made my day! I hope to see you more often here and thanks for following my blog.
    NZ is indeed a great place to have a relaxing life. I hope you visit someday.

  4. hey yin-ha
    i'm deeply indebted to you for these shortbreads. anything with 11/4 cup flour and 220 gm butter can taste really buttery as you mentioned...i've loads of butter always as my husband's profession gives it, he's not in food business. he's an officer with the Indian Navy!!
    lemme reach goa, our next destination...i'll try this one out and put on some weight ;P
    you leaving NZ? how do you feel? mixed feelings?

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