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Le Cordon Bleu Shortbread Cookies

This document provides instructions for making three versions of checkerboard shortbread cookies: 1. It describes how to make a basic shortbread pastry dough and a chocolate variation by mixing butter, powdered sugar, flour, and other ingredients. 2. The instructions explain how to layer and cut strips of the white and chocolate dough in an alternating pattern to create a checkerboard design, which is then chilled, cut into slices, and baked. 3. Additional recipes are given for twisting strips of the two doughs together and slicing them, as well as enveloping a frozen checkerboard block in more dough before slicing and baking.

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445 views1 page

Le Cordon Bleu Shortbread Cookies

This document provides instructions for making three versions of checkerboard shortbread cookies: 1. It describes how to make a basic shortbread pastry dough and a chocolate variation by mixing butter, powdered sugar, flour, and other ingredients. 2. The instructions explain how to layer and cut strips of the white and chocolate dough in an alternating pattern to create a checkerboard design, which is then chilled, cut into slices, and baked. 3. Additional recipes are given for twisting strips of the two doughs together and slicing them, as well as enveloping a frozen checkerboard block in more dough before slicing and baking.

Uploaded by

zopa
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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The Le Cordon Bleu recipe

Le Hollandais
Checkerboard shortbread cookies (biscuits)

Pâte sablée (shortbread pastry) Pâte sablée au chocolat (chocolate


150 g butter shortbread pastry)
150 g powdered (icing) sugar 150 g butter
1 pinch vanilla sugar* 100 g powdered (icing) sugar
1 tbsp water 50 g unsweetened cocoa powder
3 egg yolks 3 tbsp water
300 g flour 1 egg yolk
3 g baking powder 300 g flour
3 g baking powder
3 tbsp water
eggwash 1 egg yolk
sugar

Prepare the shortbread pastry : Cream the butter , powdered sugar and vanilla sugar until soft and pale, stir in the water and
egg yolks. Sift the flour and baking powder, stir into the mixture to make a smooth dough. Wrap in cling film and chill for
about 30 minutes. Prepare the chocolate shortbread in the same way adding the unsweetened cocoa powder to the powde-
red sugar. Wrap the chocolate shortbread pastry in cling film and chill for about 30 minutes

1- Roll out half of each shortbread 7- Treat the remaining chocolate


dough to form a rectangle 1 cm shortbread pastry in the same man-
thick. Place each on a baking sheet ner as photo n°6 and envelope the
and rest in the refrigerator for 10 second checkerboard block from
minutes. Brush the white shortb- photo n°4. Place in the freezer to
read pastry with egg wash. harden.

2. Cut the chocolate shortbread 8- Roll the trimmings from each


pastry to the same size and place colored pastry into long thin
on top of the eggwashed shortbread logs.Twist the two colors together
pastry. and roll to form a two colored log.
Place in the freezer to harden.

3- Cut the shorbread into 3 strips 4 9- Remove the enveloped checker-


cm wide. Cut each strip in two board blocks from the freezer and
again to obtain 6 strips 2 cm wide. cut into slices 5mm thick.
Transfer to a non stick-baking
sheet.

4- Brush each strip with egg wash 10- Brush the surface of the choco-
and place one strip on top of ano- late enveloped checkerboard with
ther making sure to alternate the egg wash. Sprinkle with sugar.
colors.

5- Brush the surface of each strip 11- Cut the chocolate checkerboard
with egg wash and press a second into 5 mm slices. Transfer to a non
strip on top, always alternating the stick-baking sheet.
colors. Arrange a board on top of
the strips and place in the freezer.

6- Roll out the remaining white 12- Remove the colored logs from
shortbread pastry to 2 cm thick. the freezer, brush with egg wash
Lightly brush with egg wash. and sprinkle with sugar before cut-
Remove the checkerboard block ting into 5 mm thick slices.
from the freezer, place on the egg Transfer to a non stick-baking
washed shortbread and roll to enve- sheet. Bake the three versions in
lope completely. Egg wash the an oven preheated to 180°C for
edges to seal. Trim any excess pas- about 15-20 minutes.
try. Place in the freezer to harden.

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