About two weeks ago, I received the Triangles & Tiramisu Baking Pan by Frieling. The pan is non stick, coated with carbon steel, light as a feather and super easy to use. I can easily see myself baking many delicious recipes using this pan alone.
Instead of baking a Tiramasu, I decided to make a shortbread cookie. Now, you can just have a plain shortbread cookie, but why would you?
Shortbread Twix Cookie Recipe
For the Shortbread:
1 cup flour
1/4 cup powder sugar
1/4 lb butter (DO NOT use margarine)
In medium bowl, using mixer cream butter and sugar until completely combined.
Add in flour, mix together until mixture becomes soft and dough-like.
Using a small spatula divide the shortbread in twelve (12) even portions, placing portions inside pan cavities, smoothing until mold is filled with dough.
Bake at 350°F for exactly eight (8) minutes – NOT a minute more!
(If recipe is being prepared without using this pan, please do the following: Roll out shortbread with rolling pin, cut into desired shapes, place on cookie sheet lined with parchment paper then proceed to bake)
Remove cookies from pan as shown here then place them on parchment paper.
3 – 5.5 ounce bags (15.5 ounces total) soft caramel candies
2 tablespoons milk
Place caramels and milk in a microwaveable bowl and nuke for 1 minute at a time, stopping to stir, until caramels are completely melted and smooth.
Remove cookies from pan, place on parchment paper. Pour caramel over the baked cookies.
For best results, chill them in the freezer to firm up before dipping into melted chocolate, which is the next step.
Chocolate Dipping Recipe:
1 bag of semi sweet chocolate chips
About 1 sticks of butter
In a medium bowl, place about half of the bag of chocolate chips, and half stick of butter into the microwave and nuke for 1 minute. Stir.
At first it may appear that the chocolate is getting thicker; however make sure the butter is completely melted in chocolate while stirring. The chocolate will become thin and glossy – perfect for dipping!
Dip the bars in the melted chocolate and place on waxed or parchment paper to set.
Do not attempt to move your shortbread cookies before they are set or they’re liable to come apart.
If you are impatient, as I was, put the cookies in the freezer instead. Enjoy!
Like what you see…Show them some sugar!