General cooking tips

When you are travelling, you should have a quick think about where your food has come from. When/if it is locally produced, your food is likely to be tastier, better for the local economy and fresher.


Buy Local Food : See if you can find out where your food has gone before it gets to your plate. You may be suprised by the results. Often it will make financial sense for companies to transport food enourmous distances by planes, boats and lorries. This dosn't take the environmental cost into account (which of course is likely to lead to greatly increased economic costs in the long term).


Track down specials and buy in bulk. Buying in bulk means less trips, and can be a good way of reducing your food miles.


Cook safely

Dry food before putting it in a deep fat fryer (water can make the oil explode).
  • Don't overload sockets - one plug per socket is the rule, especially if the appliance takes a lot of power (like a kettle).
  • Don't run extension cables across the floor as they can become worn.
  • Is the electric kettle leaking? This can be dangerous.












Chocolate Shortbread Cookies Recipe
Chocolate Shortbread Cookies Category Baking Recipes 
Views 41 
Ratings 0 
Ingredients And Procedures

Cookies: 4 oz Semisweet chocolate

Finely chopped 3/4 c Unsalted butter; room temp

1 ts Vanilla extract

1 1/2 c All-purpose flour

1/2 c Powdered sugar

1 tb Cocoa powder

1/8 ts Salt

Chocolate for dipping: 4 oz White chocolate; finely

-chopped 1/2 c Heavy cream

4 oz Semisweet chocolate

Finely chopped Cookies: In double boiler, melt semisweet chocolate over hot, not simmering, water. Set aside to cool to lukewarm. Cream butter in mixing bowl. Beat in melted chocolate, vanilla, flour, sugar, cocoa and salt to form a dough. Wrap dough in plastic wrap. Chill 30 minutes or until firm. Preheat oven to 350 degrees. Roll dough into 1 inch balls, then roll each ball into a thick log. Place on ungreased cookie sheet. Press dough to 1/4 inch thickness with tines of a fork. Keep cookies oval in shape. Bake

8-10 minutes or just until set. Take care not to overbake. Cool on wire

racks. Dipping chocolates: In small bowl set over a saucepan of hot water, melt white chocolate with 1/4 cup cream. Stir until smooth. Leave bowl over water so chocolate stays smooth and melted. In another bowl, melt semisweet chocolate with remaining 1/4 cup cream over another pan of hot water. Stir until smooth. Keep chocolate warm. Dip one end of each cookie in white chocolate and other end in semisweet chocolate. Place on cooling racks to let chocolate set. Repeat with all cookies. THE DESSERT SHOW SHOW #DS3252 -----

 
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