chocolate shortbread napoleon

# this shortbread cookie recipe has too much butter and not enough flour ... the cookies spread too much. Still tasty, but not short enough


# cream in the center from Anna's recipe
⅔ cup whipping cream
2 Tbsp sugar
2 tsp instant skim milk powder (optional)
½ tsp vanilla extract


coffee cream from Sa Jie
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I adapted to have more cocoa powder and more cream for my portion

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also shortbread recipe
anna's tea cookies

用料  

chocolate shortbread napoleon的做法  

1. prep
   1. soften butter for shortbread dough
   2. mix coffee and cocoa powder while hot

2. BEAT the butter with the granulated and icing sugars until light and fluffy, about 3 minutes.
   
   
   * you can't overbeat at this step. Beat away!

3. sift flour, cocoa powder and salt (omit if using salted butter) to the butter mixture and STIR until evenly blended.

4. ------- chill 1h -------
   Shape the dough into a disc, wrap in plastic and chill until firm, about 1h.

5. Unwrap the dough and knead a little just to soften, making it easier to roll.
   
   Roll the dough out on a lightly floured work surface until it is just over 1/8-inch thick.
   
   Cut out cookies using a 2 ½ -inch fluted cutter and place carefully on the baking tray
   
   * re-rolling the dough if needed.

6. bake the cookies at 325F for 13-15 minutes until they lift easily when lifted with a spatula.
   
   
   *for large ones, bake 24 mins
   * for small ones, bake 14 mins

7. Cool the cookies on the tray before removing.

8. ----- store ---------
   The cookies themselves will keep up to a week in an airtight container.

9. --- cream -----------
   whip the cream until it holds a soft peak, then whisk in the sugar, vanilla, and skim milk powder (optional, if you wish to whip the cream ahead of time – it will keep the cream stable for a full day)

10. --- assemble -------
    place a cookie on a plate and pipe a bit of cream in the centre. Arrange 3 to 4 raspberries around the cream (the cream will hold them in place) and top with a second cookie. Pipe cream onto the centre of this cookie and arrange 3 to 4 more raspberries around.
    
    Top with a final cookie and dust with icing sugar.

11. The desserts can be assembled up to 4 hours in advance of serving and stored chilled.

12. ---- alt: coffee cream -----
    1. melt hot water, espresso powder, and cocoa powder
    2. beat heavy cream w/ powder sugar on high speed till it thickens and drips over the attachment fast
    3. add in mocha mixture and beat on low speed for 1 mins till it has trails formed and the attachment had peaks attached

小贴士

* beat butter and sugar well together is important when making shortbread: this ensures the shortbread will hold together and when you take a bite it will ‘snap’ and then melt away.

* using 2 types of sugar helps the dough get airy