Shortbread Cookies Featuring Lindt Dark Chocolate – As Seen On Rogers Daytime York Region Robbie Burns Day Special

Last week I received an email from one of my favourite people: Jeff Moore, host of Rogers Daytime York Region.  

I always have such a blast with Jeff Moore on Rogers Daytime York Region.
I always have such a blast with Jeff Moore on Rogers Daytime York Region. Here we are after my Christmas Entertaining segment – Dec 2014.

*Any person who insists I spray whipped cream in their mouth (from a can) during a live t.v. segment/interview, automatically becomes a favourite in my books.  Watch the whipped cream fun here.    

The subject line read:  Favour

In the email, Jeff asked if I would like to be part of Daytime York Region’s Robbie Burns Special and prepare Scottish Shortbread.

My instant response to Jeff was:  For you, anything! *I even developed a “special” shortbread just for Mr. Moore – see below.

Well, today I had wayyy too much FUN (I LOVE my job!!) with Jeff and a number of other awesome guests celebrating Robbie Burns Day – not to mention the stellar Daytime York Region crew!  Here are the recipes I prepared:

Traditional Scottish Shortbread (and a few modern day twists)

*Click here to watch the shortbread cooking segment from Daytime York Region*

Celebrate Robbie Burns Day with a classic Scottish cookie.

Traditional Shortbread 

A traditional Scottish shortbread should have a crispy snap – yet still melts in your mouth.

1 cup (250 mL) softened unsalted butter

¼ cup (60 mL) castor sugar or granulated sugar *to make castor sugar:  Place granulated sugar in a coffee grinder and pulse until fine – but still a bit coarse

¼ cup (60 mL) corn starch

1 ½ cups (375 mL) all-purpose flour

1 tsp (5 mL) salt

Pre-heat oven to 275 F (140 C).  Place butter and sugar in a food processor fitted with a metal blade and pulse until combined.  Add remaining ingredients and pulse until all ingredients are evenly incorporated (scrape down sides of bowl when needed).  Press dough into the bottom of a 9 inch, parchment paper lined round baking pan.  Using a knife, gently score into eight pieces (like a pie) and prick each piece with a fork.  Bake in center of pre-heated oven for 45 minutes.  Remove from oven and cool completely on wire rack.  Using a sharp knife, cut cookies along where you have scored.  Makes eight (triangle/pie shaped) cookies.  *If you do not have a food processor – beat together butter and sugar using a hand held mixer or wooden spoon.  Add remaining ingredients and mix until well combined.

Shortbread Cookie Twist Recipes: With a few pantry staple ingredients you can add a decadent twist to this classic melt-in-your-mouth cookie.

choc shortbread
Mr. Moore Lindt Dark Chocolate & Orange Shortbread.

 

Mr. Moore Lindt Dark Chocolate Truffle & Orange Sliced Shortbread

One of the first times I was on Daytime with Jeff, he told me Lindt Chocolate was his weakness.  My response to him was “And I thought I was your weakness….”

Nothing brings me more pleasure in life than feeding people.  Keeping in mind Jeff’s weakness for Lindt Chocolate (and not me), I came up with a melt-in-your-mouth Lindt Dark Chocolate & Orange Shortbread Cookie I knew Jeff would love!

Follow traditional shortbread recipe

6 Lindt Dark Chocolate Truffles, well chopped OR 2 oz. (60 g) finely chopped Lindt Dark Chocolate

1 tsp (5 mL) finely grated orange zest

Jeff & I
Yes Ladies… Mr. Moore IS this irresistible. From my Holiday Gifts From The Kitchen segment – Nov 2014.

Garnish: melted dark chocolate and quality sea salt (optional)

Prepare traditional shortbread recipe according to above directions.  Stir in chopped chocolate and orange zest.  On a lightly floured surface, roll batter into a 12 inch log (*if batter is very soft, refrigerate for a few minutes until it is easier to handle – about 10 minutes).  Chill log for about 20 minutes.  Slice log into 20 cookies.  Place on a parchment paper lined baking sheet and bake for 45 minutes.  Remove from oven and cool completely.  Drizzle with melted chocolate and sprinkle each cookie with a bit of salt.  Makes 20 cookies.

 

Rosemary Vanilla Shortbread Fingers

Believe it or not, I love the flavour combo of: fresh rosemary and vanilla (*from the bean).  During the summer months I add fresh rosemary and vanilla to whipped cream and enjoy it over seasonal berries.  These flavours also work together and make a scrumptious shortbread cookie.  Hope you enjoy this unique combo as much as I do!

Follow traditional shortbread recipe

1 vanilla bean, sliced in half and scraped

2 tsp (10 mL) finely chopped fresh rosemary

Prepare traditional shortbread recipe according to above directions.  Stir in seeds of vanilla bean and chopped fresh rosemary.  Lightly flour hands and press dough into the bottom of an 8 inch X 8 inch square, parchment paper lined baking pan.  Gently score dough into 24 mini finger cookies and prick each piece with fork.  Bake in center of pre-heated oven for 45 minutes.  Remove from oven and cool completely.  Using a sharp knife, cut cookies along where you have scored.  Makes 24 cookies.

 

Cheddar, Cherry, Sage & Black Pepper Shortbread  

Savoury shortbread cookies are a divine addition to a cocktail party menu, or, serve with a a bowl of soup.  Enjoy!

Follow traditional shortbread recipe

1 cup (250 mL) grated aged cheddar – such as Balderson

¼ cup (60 mL) dried cherries

3 tbsp. (45 mL) dried sage leaves (found at Bulk Barn) *if using ground sage reduce amount to 1 ½ tsp (7 mL)

1 – 2 tbsp. (15 – 30 mL) approx. – cracked fresh black pepper

 Prepare traditional shortbread recipe according to above directions.  Stir in an additional ½ tsp (2 mL) salt.  Add cheese, cherries and sage.  On a lightly floured surface, roll batter into a 12 inch log. (*if batter is very soft refrigerate for a few minutes until it is easier to handle – about 10 minutes).  Chill log for about 20 minutes.  Roll log evenly in cracked pepper – just enough so a thin even layer of pepper coats the log.   Slice log into 20 cookies.  Place on a parchment paper lined baking sheet and bake for 45 minutes.  Remove from oven and cool completely.  Makes 20 cookies.

All recipes written and developed by Charmaine Broughton www.charmainebroughton.com