It's Chocolate . . . . It's Coffee
All in one cookie!
And not one snail . . . .
But a small herd . . .
Some will be sampled . . .
While others will go home with guests
For Sunday at life+style is a Slow Foods SEK Event
A Chocolate and Coffee tasting
And although there is chocolate and coffee in the cookies
There will also be local chocolate and coffee to taste.
Askinosie chocolates from Springfield, Missouri
Spice Merchant Coffee from Wichita, Kansas
It's this Sunday, June 23
at 4 p.m.
Tickets are advance purchase only and they're only $8.00 per person
It's an event sponsored by Slow Foods SEK (where all the details are))
The snails (the logo of Slow Foods) are made from an old recipe of mine.
It's a shortbread but it's espresso shortbread and then it's dipped in chocolate --
They're a good cookie and I usually cut them out in hearts and then dip half in chocolate.
But you could do rectangles or circles or another fun cutter (like a coffee cup or coffee pot!)
CHOCOLATE DIPPED ESPRESSO SHORTBREAD
For the cookies:
1 c. cold unsalted butter, cut into 1/2 inch pieces
1/2 c. sugar
1/8 t. salt
2 1/4 c. flour
2 T. finely ground espresso beans
For the Dipping Chocolate:
9 ounces semisweet chocolate, chopped
1 T. vegetable shortening
Line two baking sheets with parchment or silicone mats. Combine butter, sugar and salt in a stand mixer bowl (use the paddle attachment). Mix on low speed until the butter combines with the sugar, but isn't perfectly smooth, 1 to 2 minutes. Add the flour and ground espresso and mix on low speed, scraping the bowl frequently, until the dough has just pulled together, about 3 minutes; don't over mix. Roll on a lightly floured board to about 1/4 inch thick. Cut into bars or squares with a sharp knife, or using cookie cutters, cut out shapes as close to one another as possible. Re-roll scrapes as needed. If the dough becomes sticky, refrigerate it briefly. Arrange the cookies on the baking sheets and refrigerate until chilled, at least 20 minutes. Position oven racks in upper and lower thirds of oven and heat oven to 300 degrees. Bake until the tops look dry and the color has darkened just slightly -- about 20 minutes. Cool completely.
Set a sheet of parchment or waxed paper on a work surface. Put the chocolate and shortening in a small heatproof bowl and set over a pan of simmering water. Melt the chocolate, stirring, until it's smooth and warm. (Don't let it get hot). Dip half of each cookie into the chocolate. Set the cookies on the parchment and let the chocolate set up at room temperature, about 2 hours.
It's Friday and I'm joining Michael at Rattlebridge Farm for Foodie Friday.