Ingredients
5 oz butter, room temperature
3 oz caster sugar, plus extra for dustin, g
8 oz plain flour, sifted
4 oz plain chocolate
Directions
Preheat the oven to 150C/300F/Gas Mark 2.
In a large bowl, beat butter and sugar with a wooden spoon until
white and creamy. Add the sifted flour and conbine thoroughly.
Lightly roll out mixture on a wooden board dusted with a little caster
sugar. Using a serrated round cutter, cut pastry into ovals about
2-inches long.
Transfer biscuits to a lightly greased baking tray and score tops
with a sharp knife to imitate veins. Bake in a preheated oven for 30
minutes allow to cool on a wire rack.
Melt chocolate in a bowl over a pan of gently simmering water. Dip
half of each shortbread leaf into melted chocolate, then place on
greasproof paper until chocolate has set.
Source: CHAT Magazine
paper
Servings: 30 biscuits
Chocolate-Dipped Shortbread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Chocolate; Dessert; Dip
The History of Recipes
We can read the history of written recipes back into history, in truth as far back into recorded history as ancient Egypt, and possibly even further than that. Interesting though that maybe, these, old cookbooks were just very simple hieroglyphic recipes for preparing food.
In fact, the most ancient recipe discovered, according to experts in ancient history is a collection of tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful and blissful. Progressing into Roman times around 25BC a man called Apicius compiled a few documents which described recipes prepared by the Romans. In his works, Apicius tells us how the roman meals were separated into appetizers, entrees and dessert, something we still use today. This early Roman chef informs us how the cooks of his times made use of a wide range of herbs and spices, including a few that will be familiar to modern cooks for example thyme, rue and asafoetida. Moving on, there are a couple of books from the 1300s : one book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these books are nothing to do with the curry that is served today, but rather accounts of the types of food on the menues of the nobility of the time. Later, in the 15th century, the Crusaders brought back many new foods, spices and herbs from middle-east cuisine, such as coriander, parsley, basil and rosemary. These new culinary innovations created a surge in publications on food, the majority of which still exist in private cookery archives. During the next few hundred years, the wealthy families of the West strove to lay on the best banquets, and because of this cooks and their collection of recipes were much in demand. Notwithstanding that, it wasn`t until the 1800s that fine cookery and cookery books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to collating, trying out, and writing down recipes for their fellow cooks to enjoy. By the advent of the 1900s, cooking books were starting to become popular due to higher levels of literacy, more free time and having more money. Like it or not, the introduction of TV brought us celebrity TV chefs and the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, allowing everyone to access massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Chocolate Dipped Shortbread recipe.
