These cookies are belong to my experimental cooking new new day new adventure <3.I made it with new twist with pine apple and chocolate chips.
Now question is what is short bread cookies and their origin and history , Shortbread is a type of biscuit (American English: cookie) traditionally made from one part white sugar, two parts butter, and three parts flour (by weight). The use of plain white (wheat) flour is common today, and other ingredients like ground rice or cornflour are sometimes added to alter the texture. Also, modern recipes often deviate from the pure three ingredients by splitting the sugar portion into equal parts granulated sugar and icing sugar (powdered sugar in American English) and many further add a portion of salt.
Shortbread resulted from medieval biscuit bread, which was a twice-baked, enriched bread roll dusted with sugar and spices and hardened into a hard, dry, sweetened biscuit called a rusk.Eventually, yeast from the original rusk recipe was replaced by butter, which was becoming more of a staple in Britain and Ireland.
Although shortbread was prepared during much of the 12th century, the refinement of shortbread is credited to Mary, Queen of Scots in the 16th century.This type of shortbread was baked, cut into triangular wedges, and flavored with caraway seeds.
Shortbread was expensive and reserved as a luxury for special occasions such as Christmas, Hogmanay (Scottish New Year’s Eve), and weddings. In Shetland, it is traditional to break a decorated shortbread cake over the head of a new bride on the entrance of her new house.
Recipe
Ingredients
For Short Bread
250g icing sugar
50g cocoa powder
450g plain flour
1/2 teaspoon salt
350g unsalted butter, chilled and cubed
1 teaspoon vanilla extract
2 eggs
175g chopped semisweet chocolate
For Filling
1/2 cup unsalted butter, softened to room temperature
3 cups powdered sugar
3 Tablespoons heavy cream (using anything with less fat will result in a much less creamy consistency)
1 and 1/2 teaspoons vanilla extract
pinch of salt, as needed (optional)
Condense Milk 1/4 cup
pineapple crushed 1/2 cup
chocolate chip 1/2 cup
Method
Short bread
Preheat oven to 180 C / Gas mark 4.
In a large bowl, stir together the icing sugar, cocoa, flour and salt until well blended. Cut in the butter and chocolate until lumps are no larger than peas. Add eggs and vanilla; mix until a stiff dough forms. It may take a minute to come together.
On a lightly floured surface, roll out dough to .5cm thickness and cut into desired shapes using biscuit cutters. If the dough is too sticky, chill for a little bit. Place biscuits 5cm apart onto an ungreased baking tray.
Bake for 8 to 10 minutes in the preheated oven, or until the surface appears dry. Allow biscuits to cool for a couple minutes on the baking tray before removing to wire racks to cool completely. When biscuits are completely cool.
For Filling
With a stand or handheld mixer, beat butter for about 1 minute until creamy. Add the powdered sugar and mix on medium speed for 1-2 minutes. Pour in heavy cream condense milkand vanilla extract. Mix on high for 3-4 minutes until fluffy.Add curched pineapple and chocolate chips. Taste and add a pinch or two of salt, as needed. If filling is way too thick, add a couple more teaspoons of heavy cream. Spread 1.5 Tablespoons of cream filling on the bottom side of half of cookies; top with remaining cookies, right side up.
Cookies stay fresh and soft (with creme filling) at room temperature for 2 days in an airtight container. After that, store in the refrigerator to keep the creme center fresh. These are best eaten within 2 days.
