The year 2008 was happiest for me. I went to US and once there,I discovered blogging and baking. Madhuram of EgglessCooking was the one who motivated me to bake(I blindly follow her advice) and DK of ChefInYou behind my international experiments. The year also made me discover several reverred bloggers and one in particular that astonished me was Aparna of MyDiverseKitchen.It was BBD#12 hosted by Aparna (also thanks to Zorra),that I first delved into her blog.I always thought you could never bake breads and other delicacies in India what with the powercuts and nonavailability of items and all other excuses.Actually the fact that she is doing this in India,allowed me to mentally prepare myself to continue baking when I returned in 2009.Ofcourse by that time,I was very happy to see Sunshinemom, Deeba and Simran baking and blogging happily in India.
Once I returned (and till now) I keep on mailing her my baking doubts(hope she does not mind) and have also tried out few recipes -baking and otherwise -from her and her I am posting the latest one tried from her - Coffee and chocolate Chunk shortbread squares. OMG its scrumptious.I usually put off making shortbread as it is buttery but since I had few extra choco pieces I decided to go for it.You must surely do a shortbread by Dorie Greenspan and suggested by Aparna.I halved the recipe and 2 sticks of butter gave me hiccups and halving seemed a nice idea.Still I got around dozen and more pieces of which just few remained the next day.
All Purpose Flour: 1 cup
Salt : a pinch
Unsalted Butter : 1 stick /100gms/1/2 cup:softened
Powdered Sugar: 1/3 cup
Vanilla Extract: 1 tsp
Coffee : 2 tsp powder + 2 tsp Hot Water mixed together
Chopped Chocolate: 6-8 tbsp
Cream together butter and sugar until smooth. Add in vanilla and prepared coffee (coffee powder + hotwater mixed or coffee decoction). Beat in sifted flour and salt on very low speed just until combined. The dough will be crumbly and sand like but donot overwork the dough as it can affect the texture of the shortbread.Fold in chopped chunky choc pieces.
Transfer the dough onto a ziploc bag or within plastic wrap and gently press outt the dough with hands or rolling pin to a 1/4 ' thick rectangle.Turn the wrap/bag to the other side and while rolling occasionally lift the plastic from the creases and gently press out air pockets if any.Cover completely and let the dough chill in the refrigerator for atleast 24 hours.The more the time taken,the perfect the shortbread will look.
Once ready to bake, preheat the oven to 180C/ 360F. Take out the dough remove the plastic wrap or ziploc bag and cut the dough into 1.5" inch squares and place these on a lined baking sheet.The original recipe goes for unlined or non greased baking sheet.
Bake for about 15-20 minutes till the edges start browning. Mine by done around 15 minutes or so.Keep an eye after the 12 minutes else you will end up with burnt chocolate squares. :)
Cool on a wirerack and enjoy the crumbly buttery taste with choco chunks thrown in. Lipsmacking.I loved it warm from the oven. and somehow only clicked the pics.
This is my first entry to T&T:MyDiverseKitchen at SriValli's, an event by Lakshmi.Enjoy the sinful chocolate shortbread.