Hedgehog Shortbread Cookies

Cream vanilla, salt, butter, and sugar together.

Sift in 1/2 cup flour, mix well.
Continue until all flour used.
Mix until well combined.

Flatten dough, wrap it up in cling wrap.
Chill for at least 1 hour.

Preheat oven to 180C
Line baking tray with parchment paper.
Take about 1.5 tbsp of dough and shape it like a hedgehog.
Shape it a little narrower as the cookie will spread a little while baking.

Bake for about 15 mins ot till ‘nose’ and edges starts to brown.
Let it cool completely when done.

Melt chocolate in microwave at 20 sec on high then check, and continue at a blast of 10 sec each.
Take out and give it a stir to see if it’s melted.
Use a narrow and short container, a remakin may be good, it will make it easier to dip.
Dip the broader part of the cookie about 1/2 to 3/4 way.
Let the excess chocolate drip back into the melted chocolate mixture.

Then immediately roll it in the chocolate rice container.
Again, try to use a short and narrower container.
Dip the end of a toothpick in the melted chocolate and dot on the ‘eyes’ and ‘nose.
Chill in fridge for the chocolate to harden and serve.

Hedgehog Shortbread Cookies

Delishar

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Ingredients

  

• 1/2 cup caster sugar
• 1 cup butter soften
• 1 1/2 cups all purpose flour
• 1 tsp vanilla extract
• pinch of salt
• 100 g dark chocolate I used Lindt 70%
• 1/4 cup chocolate rice

Instructions

 

• Cream vanilla, salt, butter, and sugar together.
• Sift in 1/2 cup flour, mix well.
• Continue until all flour used.
• Mix until well combined.
• Flatten dough, wrap it up in cling wrap.
• Chill for at least 1 hour.
• Preheat oven to 180C
• Line baking tray with parchment paper.
• Take about 1.5 tbsp of dough and shape it like a hedgehog.
• Shape it a little narrower as the cookie will spread a little while baking.
• Bake for about 15 mins ot till 'nose' and edges starts to brown.
• Let it cool completely when done.
• Melt chocolate in microwave at 20 sec on high then check, and continue at a blast of 10 sec each.
• Take out and give it a stir to see if it's melted.
• Use a narrow and short container, a remakin may be good, it will make it easier to dip.
• Dip the broader part of the cookie about 1/2 to 3/4 way.
• Let the excess chocolate drip back into the melted chocolate mixture.
• Then immediately roll it in the chocolate rice container.
• Again, try to use a short and narrower container.
• Dip the end of a toothpick in the melted chocolate and dot on the 'eyes' and 'nose.
• Chill in fridge for the chocolate to harden and serve.

Notes

Adapted from Guaishushu