Shortbread whisky dodgers.

Biscotti di frolla con crema al cioccolato bianco e whisky.

So long from the time I did this wonderful recipe!

It was for my Irish brinner and I still have to post it because…

Because time ( lack of).

I wrote the Italian post so many weeks ago it was still cold outside!!

Now I am at home,waiting for hubby to come back from daily training while dinner is cooking and I am trying to finish what I started because the next week end my parents in law are coming for lunch and it means, of course, new recipes to post. 😀

I have decided what to do, everything suitable for an advance preparation:

eggplant, gruyere and smoked paprika plum- cake

Texas black eyed peas salad

Piadina bread with cheeses and cold cuts

Martha Stewart’s chocolate cheese cake

Pecan and maple syrup cake with fiordilatte ice cream

I know, I know two desserts are a lot but I cannot resist the temptation to try new recipes and when I have guests it’s the right moment because I cannot eat all alone LOL.

Now let’s speak about the dodgers’ recipe: it comes from Paul Hollywood, it turned out great, the whisky and white chocolate cream is so good all alone, on a spoon, in the middle of the night. 😀

Uhm maybe I should make short posts with menus I assemble when someone comes for lunch/ dinner….

Could it be helpful?

I’ll think about it.

Print Recipe
Shortbread whisky dodgers.
For the dodgers:
For the whisky cream:
For the dodgers:
For the whisky cream:
  1. For the dodgers: beat sugar and butter until fluffy, add flour and semolina and mix with a spatula then by hand pushing the crumbles together until you have a loaf. Cover it with cling film and store in fridge for at least one hour.
  2. For the whisky cream: put milk cream and chocolate in a saucepan, put this saucepan into a bigger pot half filled with hot water ( the classic bain- marie). Stir until the chocolate is melted and the ganache is shiny; add the whisky, stir briefly and set aside. When cold store in fridge at least two hours to reach a spreadable consistency.
  3. Spread the dough with a rollpin and cut big cookies. The cookies must be even, then in half of them cut a hole in the midde with a smaller cookie cutter. Put the baking tray with cookies into the fridge for about 20 minutes before baking.
  4. Bake at 300°F for about 10- 15 minutes or until light golden. Take them off the oven and let them cold well. When hot the cookies are very crumbly and soft, do not touch them.
  5. When the cookies are cold or even the day after ( so they set firm) pair two cookies, one plain and one with the hole using a generous amount of whisky cream. You can store them in a tin box for some days.
Shortbread whisky dodgers.

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