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Chocolate Shortbread Cookies
Always, even during the busiest times, you can find 5-10 minutes to throw all the necessary ingredients in a bowl and get a pliable shortbread dough to make chocolate shortbread cookies. These cookies can be served with hot milk, tea, or fruit juice.
Caloric Content: 359 kcal per 100 grams of the dish.
Preparation Time: 60 minutes.
Yield: 6 servings.
Ingredients
- wheat flour – 200 g;
- oat flakes – 100 g;
- sour cream 15-20 % - 100 g;
- sugar – 80 g;
- eggs – 1 pc;
- vegetable oil – 50 ml;
- cocoa powder – 3 tbsp;
- baking powder – 1 tsp.
Preparation
1. Instant oat flakes are added to the dough – thin and fragile.
2. One egg is quite enough for this baking, as an excess of eggs will make the shortbread dough tougher and deprive it of its usual crumbly texture.
3. Sugar is added. The specified amount will provide the cookies with a medium level of sweetness – without excess and cloying. Sweet tooths can add one more teaspoon.
4. Pour in the thick sour cream.
5. Weigh and add the oat flakes. There is no need to crush them further. The flakes will be visible in the dough and will give the cookies a special flavor.
6. Pour in the specified amount of wheat flour.
7. The cocoa powder is taken without a mound.
8. Add 50 milliliters of vegetable oil.
9. And the baking powder should be taken with a mound.
10. The shortbread dough does not like to be kneaded for a long time – the quality of the baking suffers. Quickly mix the ingredients, and place the chocolate ball in the refrigerator for 20-30 minutes.
11. Roll out the dough, with a thickness of 5-8 millimeters.
12. Cut out shapes. In the absence of molds, you can use a thin coffee cup to make round cookies.
13. The shapes are transferred to parchment paper for baking, then the parchment sheet is lifted from both sides and transferred to the baking sheet.
14. The shapes made from the shortbread dough are placed in a hot oven at a temperature of 180 degrees. After 20 minutes, the ready crumbly cookies are poured onto a plate.
15. Chocolate shortbread cookies can be stored in a paper bag or box. They do not like moisture, but in a dry place, they remain crumbly and crunchy for a week.
