Cakes & Bakes: Salted butter chocolate chunk shortbread

Home-made salted butter chocolate chunk shortbread with coffee | H is for Home #recipe #shortbread #cookies #baking

It’s been a while since I’ve made a batch of cookies or a round of shortbread. I’ve hit two birds with one stone with this salted butter chocolate chunk shortbread recipe from Alison Roman.

Cubed salted butter, sugars and flour

They’ve become so popular that she now simply refers to them as “The Cookies” – all her Instagram fans know what she’s talking about!

Chopped dark chocolate

The recipe makes two ‘logs’. Cooking off one log at a time is enough for our 2-person household. The other log is now in the freezer, waiting for the first batch to be demolished.

Salted butter chocolate chunk shortbread dough

Refrigerator cookies are so convenient. A quick ten or so minutes in the making, about the same amount of time in the oven, cook off as many as you want and no waste.

Egg washing log of salted butter chocolate chunk shortbread dough

The recipe is very straightforward. However, there’s one step that needs to be followed to the letter. Chilling the logs in the fridge for 2 hours before cooking is the absolute minimum.

Rolling a log of salted butter chocolate chunk shortbread dough in Demerara sugar Slicing log of salted butter chocolate chunk shortbread dough into wheels

I whisked them out of the fridge a little too early as we wanted to catch some daylight for our photos. That’s why my cookies spread a little too much in the oven and the chocolate chunks didn’t hold their shape very well. The next batch will be super chilled!

Home-made salted butter chocolate chunk shortbread | H is for Home #recipe #shortbread #cookies #baking

They still tasted great – and that second log won’t be languishing in the freezer for long!

Click here to save the recipe to Pinterest for later

Salted butter chocolate chunk shortbread
Cook Time
12 min
Cook Time
12 min
Ingredients
  1. 255g/9oz salted butter, cold, cut into small pieces
  2. 100g/3½oz granulated sugar
  3. 50g/1¾oz light brown sugar
  4. 1tsp vanilla extract
  5. 295g/10⅓oz plain flour
  6. 170g/6oz dark chocolate, chopped (you want chunks, not thin shards of chocolate)
  7. 1 large egg
  8. A few tablespoons Demerara sugar, turbinado etc for rolling
  9. A few pinches of flaky sea salt for sprinklingHome-made salted butter chocolate chunk shortbread ingredients
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Instructions
  1. Beat the butter, granulated and brown sugars and vanilla with an electric or stand mixer until light and fluffy, scraping down bowl as needed
  2. Add the flour and mix until just until combined
  3. Add the chocolate chunks, mix just until incorporated. The mixture will look crumbly
  4. Divide the dough between two sheets of parchment paper, cling film and use your hands to form the dough halves into log shapes about 5cm/2" in diameter
  5. Chill until totally firm - around 2 hours
  6. Preheat the oven to 175ºC/350°F/Gas mark 4
  7. Line one or two large baking sheets with parchment paper
  8. Lightly beat the egg and open up your chilled cookies logs to brush it over the sides
  9. Sprinkle the coarse, brown sugar on the open paper or plastic wrap and roll the logs in it, coating them thoroughly
  10. Using a sharp serrated knife, cut the logs into 1cm/½" thick rounds. You'll hit some chocolate chunks, so saw gently, squeezing the cookie to keep it from breaking
  11. Arrange the slices on the lined baking sheets 2½cm/1" apart, then sprinkle each with a few flakes of salt
  12. Bake for 12-15 minutes, or until the edges just begin to turn golden brown
  13. Allow to cool slightly before transferring them to wire racks to cool
Notes
  1. The dough can made ahead and stored - tightly wrapped in cling film - for up to 1 week in the fridge or 1 month in the freezer. Baked cookies keep in an airtight container for 5 days
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Adapted from Dining In: Highly Cookable Recipes
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Cakes & Bakes: Marzipan refrigerator cookies

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Home-made marzipan refrigerator cookies and mug of tea | via @hisforhome

I had a large lump of marzipan and some chocolate ganache left over from making last week’s petit fours. I HATE throwing food away, so I decided to make a batch of marzipan refrigerator cookies.

Marzipan refrigerator cookie dough

It was a quick and easy recipe.

Slicing marzipan refrigerator cookie dough

They can be cooked off in small or larger batches – the dough will live happily in the fridge for a week or so – or freezer more indefinitely.

Cooked marzipan refrigerator cookies cooling on a wire rack

Nothing beats a home-made biscuit – and we loved the sweet, almond flavour of these. If you prefer your cookies to be soft & gooey rather than crisp, lower the heat of the oven to about 150ºC.

Marzipan refrigerator cookies
Yields 35
Cook Time
12 min
Cook Time
12 min
Ingredients
  1. 225g/8oz plain flour, plus extra for dusting
  2. 1tsp baking powder
  3. 110g/4oz butter, cut into cubes, plus extra for greasing
  4. 175g/6oz caster sugar
  5. 1 large egg, lightly beaten
  6. 100g/3½oz marzipanHome-made chocolate caramel chestnut cake ingredients
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Notes
  1. Sift the flour & baking powder into a large bowl
  2. Add the butter and rub it with your fingertips until the mixture resembles fine breadcrumbs
  3. Stir the sugar, add the eggs and combine to form a soft, loose dough
  4. Cut the marzipan into small cubes
  5. Turn the mixture out on to a lightly floured work surface, roll in the cubed marzipan and shape the dough into a log shape about 3cm/1¼inches in diameter
  6. Wrap the log in parchment paper or cling film and then in foil and chill in the refrigerator for at least 4 hours or until required (I put one of the logs in the freezer to use at a later date)
  7. Preheat the oven to 190ºC/375ºF/Gas mark 5
  8. Grease a large baking sheet (or a few if you're making a big batch)
  9. Slice the dough into as many 8mm/⅜-inch slices as required
  10. Place the slices on the greased baking sheet, spaced well apart
  11. Return any remaining dough to the fridge for up to a week or freeze for up to 6 months
  12. Bake in the preheated oven for 10-12 minutes or until golden brown
  13. Leave on the baking sheet to cool slightly for 2-3 minutes before transferring to cool completely
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Cakes & Bakes: Lemon refrigerator cookies

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stack of lemon refrigerator cookies | H is for Home #recipe #cookies #refrigeratorcookies #lemon

We needed a lemon last week for a gnocci dish. We didn’t have any in the house so I popped over to the supermarket quickly to get one. All they had were those string bags containing 4 lemons – they’d run out of the loose ones.

A week later, our fruit bowl still contained 3 lemons – just sitting there – what to do with them? I had a flick through some lemon recipes and saw one for lemon refrigerator cookies. The great thing about refrigerator cookies is that you can bake off just what you need. Say goodbye to stale teatime snacks!

If you fancy them again a few days later, just cut some more slices from the roll – fresh, warm cookies in 15 minutes flat!

Have a look at some of our other cookie recipes here!

Lemon refrigerator cookies

Yield: Make approximately 72 cookies

Lemon refrigerator cookies

Ingredients

  • 450g/1lb plain flour, plus extra for dusting
  • 2tsp baking powder
  • 225g/8oz butter, cut into cubes, plus extra for greasing
  • 350g/12oz caster sugar
  • 2 large eggs, lightly beaten
  • finely grated rind of 2 lemons
  •  
  •  

Instructions

  1. Sift the flour & baking powder into a large bowl
  2. Add the butter and rub it with your fingertips until the mixture resembles fine breadcrumbs
  3. Stir the sugar and lemon zest into the mixture, add the eggs and combine to form a soft dough
  4. Turn the mixture out on to a lightly floured work surface and divide the dough in half
  5. Shape each piece of dough into a log shape about 3cm/1¼inches in diameter
  6. Wrap each log in baking paper and then in foil and chill in the refrigerator for at least 8 hours or until required (I put one of the logs in the freezer to use at a later date)
  7. Preheat the oven to 190ºC/375ºF/Gas mark 5
  8. Grease a large baking sheet (or a few if you're making a big batch)
  9. Slice the dough into as many 8mm/⅜-inch slices as required
  10. Place the slices on the baking sheet, spaced well apart
  11. Return any remaining dough to the fridge for up to a week
  12. Bake in the preheated oven for 10-15 minutes or until golden brown
  13. Leave on the baking sheet to cool slightly for 2-3 minutes before transferring to cool completely
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