Piped shortbread cookies. The base mixer is ready
I have the butter, shortening, icing sugar
egg white, its all whipped up to a nice
soft texture now all we have to do is
fold in the flour which is a mixture of pastry and
bread flour and
gentle folding so we don't over mix
if you over mix this a recipe it's going to be a lot tougher
to pipe the use a
medium-size star tip
also four different shapes me
rosets,
shells, circles
and a straight lines I just mixing enough
to get the flour incorporated
doesn't have to be a smooth texture again because it's gonna be
worked again then we pipe
don't put too much into the piping bag because this
tends to get solid very quickly
again I have the weight stones on the paper also they don't lift up
when I do the piping. I'm going to start of with the
rosets
and the trick is to get even size cookies
to make it easier to
baked them
the next round I'm gonna do
each one individually slower after so the next one
is the shell
then the circle which is piped
the piping bag holding it straight up
each cookie type should have about the same amount of
paste again to make it
easier to bake
and the last one just a straight-line
similar to the eclare go right
along the tray and
slide along the tray stop it and
snap it off to keep the
same thickness
So these are the four different shapes
gonna do a
I'm gonna fill up the piping bag again and I will do
each of them a bit slow
the roset
starts with the base and then a very tight
circle on top
the shell
starts in the middle, lift, come back to the front
this is to trickiest one
circle, straight up
and the straight-line stop
pull and push it back a bit it
So these are the basic designs. The roset, the shell that comes in any
cake decorating course again is all the shapes we use on
cakes or designs and so on and
when we finish them we are gonna put some
chocolate lines on those cookies dip them in chocolate
and to get some colour, we gonna put some
half maraschino cherries on the
rosets pushed them against a
the end of the pipe but I keep the
shape and they're baked at about 375
just until they get some colour
so they're ready to go
into the oven
OK, we are gioing to finish the cookies. They are all baked now what I was looking for is
just a little bit colour on the top
a little bit colour on the side but they're still nice and white
tin the center so, I'm gonna put some
chocolate lines on those sticks here
and I'm gonna dipped the shells
in chocolate again cut the
paper cone
and I'm gonna put some
chocolate lines even chocolate lines across
turn it around and do the opposite way
for the shells I'm going to take the chocolate bowl
and show you how to dip the chocolate,
the cookies in the chocolate. OK we got the
melted chocolate here
make sure it's filled up
take
the cookie and just gonna put the tip
inside and we just want chocolate on the top we don't really need a lot on the
bottom so we scrape it off
a few times dip it a few times in the chocolate which pulls
excess chocolate away. Of course these cookies
they can be filled as well if he can sandwich two together with some
chocolate fudge or raspberry jam then have them
dipped like this just gonna keep them plane
This recipe can be changed into a chocolate versions well by removing some
of the
flour. 25 percent of the flour replace it with
cocoa powder and we can have a
chocolate version of this product
I'll put that tray in the fridge
takes about five minutes to set the chocolate
and then we can present them on a plate