… I decided to create some cookies for my better half & me when taking a break in the afternoon (or whenever!) & having a coffee or espresso – summer with high temperatures doesn’t stop us from enjoying our coffee mania.
… & I imagined some cookies w/ chocolate on top.
I’m sure … we deserve some treats like these shortbread cookies I enriched w/ rosemary & orange zest – not to mention the dark chocolate on top.
So: what do we need?
It’s the basic shortbread approach:
- flour
- butter
- icing sugar
- salt.
… & for the flavour:
- rosemary (ground & chopped)
- grated zest of an organic orange.
We start w/ combining all ingredients in a bowl & kneading w/ our hands until all is well mixed.
We form 2 rolls (round or rectangular) & wrap them in cling foil. The final forming is easier w/ the clingfoil in place. The rolls march into the fridge into the fresh department for at least 30 min.
Afterwards we preheat the oven to 160° C fan.
Then we cut the cold, hard rolls into slices of about 3-4 mm.
We line a baking tray w/ baking parchment. (You’ll need 2 of them!)
The cookies will be arranged as 5 × 3.
After about 12-14 min in the oven – pls check continuously! – the shortbread cookies are ready.
You may eat them like they are. They are delicious!
Or you invest a little more time & energy as soon as the cookies are at room temperature:
- Melt some dark chocolate in a bain-marie.
- Dip each cookie into the chocolate & let it rest on a plate.
(You’ll need 2 large plates!) - Put it in the fridge for an hour or so – until the chocolate is no longer soft.
Enjoy!
- 150 g all-purpose flour
- 50 g icing sugar
- 125 g butter
- ¼ tsp salt
- ½ tsp ground rosemary
- ½ tsp chopped dried rosemary
- finely grated zest of an organic orange
- 75 g dark chocolate
- Grate the zest of the organic orange. Finely!
- Combine flour, icing sugar, butter (in cubes), salt, all of the rosemary & the orange zest in a bowl & knead w/ your hands until there is a fine dough.
- Divide the dough into 2 parts & wrap w/ clingfoil. Shape into cylindrical or square form w/ your hands (diameter about 3 – 4 cm).
- Store the dough in your fridge for about 30 min in the fresh department (about 0° C).
- Line 2 baking trays w/ baking parchment.
- Preheat the oven to 160° C fan.
- Cut the cold dough into slices of about 4 – 5 mm thickness. You'll get about 30 slices overall.
- Place the cookies on the baking tray (5 x 3).
- Bake in the preheated oven for about 12-14 min; afterwards let the cookeis cool down to room temperature.
- Melt the dark chocolate in a bain-marie.
- Dip each cookies in the chocolate & place on a large plate. You'll need 2 plates.
- Put the plates w/ the cookies in the fridge for about 30-60 min – until the chocolate is no longer soft.
- Store in a cookie jar w/ lid.
