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    Cookies Dessert

    Hedgehog Shortbread Cookies

    Posted on 31 October, 2013
    Yum
     
    I wanted to try making shortbread cookies using a Guai Shu Shu’s 1,2,3 baking ratio. The best thing about the recipe is that it contains no eggs. So you do not have to worry about salmonella if it’s under baked. I adapted that method but instead of weighting the ingredients, I wanted to do a little experiment to see if using cup measurements work.
     
    I’m glad it did, although I’m sure the texture of the cookies will defer from the original recipe. I also wanted to have a little more fun in shaping my cookies, so I made little hedgehogs out of them. Yummy, cute, and the husband thinks it’s a little creepy. LOL!

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    Cream vanilla, salt, butter, and sugar together.

    20131021_150737Sift in 1/2 cup flour, mix well.
    Continue until all flour used.
    Mix until well combined.
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    Flatten dough, wrap it up in cling wrap.
    Chill for at least 1 hour.
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    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.

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

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    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.

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    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
    Print Recipe Pin Recipe

    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