Wheat Biscuit Shortbread

Name: Wheat Biscuit Shortbread
Prep time: 27 min
Cook time: 27 min
Total time: 27 min
Yield: 36
Cuisine: Cajun, Creole
Ingredients: 158 milliliters granulated sugar; 1 teaspoons fine salt; 227 grams semisweet chocolate; 296 milliliters unbleached all-purpose flour; 2 sticks unsalted butter, at room temperature; 2 teaspoons vanilla extract; 237 milliliters white whole-wheat flour

Wheat Biscuit Shortbread might be just the dessert you are searching for. One portion of this dish contains around 1g of protein, 8g of fat, and a total of 125 calories. This recipe serves 36. This recipe covers 2% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 27 minutes. This recipe is typical of Creole cuisine. Head to the store and pick up granulated sugar, salt, flour, and a few other things to make it today.

Instructions

Arrange the racks in upper and lower thirds of the oven and preheat the oven to 325°F. Line 2 large cookie sheets and with parchment paper or silicone sheets.

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Baking Paper

Baking Sheet

Oven

In a large bowl, combine the butter, sugar, vanilla and salt at medium-low speed just until smooth.

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Vanilla

Butter

Sugar

Salt

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Bowl

Add the flours and mix until just blended. Divide the dough in half and then shape, without over handling, into 2 disks.

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Dough

On a lightly floured surface, roll 1 piece of dough out into a 13-inch, 1/4-inch-thick square. Using a ruler and a fluted pastry wheel or a large knife, trim the edges and cut into 2- by 1-inch rectangles.

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Dough

Roll

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Knife

Transfer the cookies to the baking sheets, spacing 1 1/2 inches apart. Reroll the scraps and repeat with the remaining dough. Mark each cookie several times with tines of a fork and then chill the pans in the refrigerator for 10 minutes.

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Dough

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Baking Sheet

Bake cookies for about 17 minutes, until golden and nearly firm in center.

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Oven

Let cool for 5 minutes on baking sheets and transfer to racks to cool completely.

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Baking Sheet

Finely chop semisweet chocolate.

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Semisweet Chocolate

Place half of the chocolate in a heatproof bowl set over a saucepan with 1 inch of simmering water and stir until the chocolate is melted and smooth.

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Chocolate

Water

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Sauce Pan

Bowl

Add the remaining chocolate to the bowl; remove the bowl from the pot and place on a folded towel. Stir occasionally until chocolate is smooth. Scrape the chocolate into a small bowl. Line a baking sheet with clean parchment or waxed paper. Dip the cookies halfway into the chocolate, let the excess drip off, and then place on the paper-lined sheet; let stand until set and dry, at least 1 hour.

Ingredients you will need

Chocolate

Dip