I’ve come to the conclusion that I’m a clickaholic – every time I read something online I click, and click, then click and click again. I go, link after link, and sometimes I don’t even remember where I started. :)
I was listening to Billy Idol’s “Sweet Sixteen” this morning on my way to work – absolutely love that song – and, after googling him, then the song, I ended up here. I did not know about that artist and was really intrigued by his bio and work.
That’s how I met Silvia, a lovely Brazilian blogger who lives in Berlin. I clicked on Technorati, then clicked on one blog that had linked mine... And we became friends.
All the delicious treats you see on the photos were sent by her, all the way from Germany. Isn’t it amazing? You, my blogger friends, will end up spoiling me pretty bad... :)
Silvia, my dear, thank you so much for the gifts!! I loved each and every one of them! xoxo
Another result of my clicking mania was finding this recipe – Jen posted it a long time ago and I urge you to try it, too. These cookies are wonderful and I’m sure you have all the ingredients in your pantry.
Chocolate shortbread fingers
1 ½ cups (340g/3 sticks) unsalted butter, softened
2 ½ cups + 2 tablespoons (370g) all-purpose flour
4 ½ tablespoons Dutch process cocoa powder
heaping ½ teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon baking soda
1 cup (200g) superfine sugar
granulated sugar, for sprinkling
Preheat oven to 160ºC/325ºF. Butter/spray a 30x20cm (12x8in) rimmed baking sheet and line with parchment paper, letting it hang over the long sides. Sift together flour, cocoa, cinnamon, salt, and baking soda. Set aside.
Beat together butter and sugar on medium speed until light and fluffy. If you don’t have superfine sugar, process granulated sugar in a food processor for 15 seconds. Add flour mixture and mix until just combined.
Spread dough into baking sheet. Chill dough in refrigerator or freezer for about 15 minutes or until firm. Prick dough all over with a fork. Bake for about 20 minutes or until firm – mine took 35. While still hot, cut into 10x2.5cm (4x1in) pieces. A pizza cutter works wonderfully for this. Sprinkle top of shortbread with granulated sugar, covering completely. Cool completely in the pan.
Makes about 20 (I cut mine a bit shorter and wider than Jen’s)