Studentskor

First off, sorry for the late update - I'll excuse myself by saying it was the holidays, and I've been busy.

Anyway.

Today I'm making something I found online, and which turned into my own bastardised version of a classic Swedish pastry (which, until I stumbled on it, I had never heard of before). They're called "Studentskor", which translates into "female students", in the context of university students.





It's a pretty simple pastry with a shortbread base, a chocolate filling and an icing covering the whole lot. However, unlike that chessboard cookie recipe I posted, this shortbread has egg in it.

4 dl flour
1/2 dl sugar
200 grams of butter
1 egg yolk

Mix the lot in a bowl until you get a dough that's possible to knead and shape without it sticking too badly to your fingers. Then you portion them out in paper cups - these ones about two inches across, but you can do them smaller if you want - and shape them into little bowls, like so:



Bake them at 200-ish C in the middle of the oven for 10 minutes.

The chocolate filling consists of 1 dl of cream and 100 grams of butter, heated up, with 200 grams of chocolate melted into the mixture. Just stir until the chocolate melts completely. Then fill the shortbread cups with the chocolate mixture.



Put the chocolate-y cups into the fridge to cool until the chocolate sets; it doesn't need to be rockhard or anything, just set enough that it doesn't fall out when you turn them upside down.

Then, once it's set, take them out and cover them with icing! The icing is made from 2.5 dl powdered sugar and about a tablespoon of water, mixed until it reaches the right consistency, and then a little bit of food colouring stirred in. I spooned the mixture on top of the chocolate cups.

It was delicious, but it looked nothing at all like the original, which is supposed to look like this.


Recipe summary
Shortbread:
4 dl flour
1/2 dl sugar
200 grams of butter
1 egg yolk

Mix together until it forms a dough, portion into paper cups, bake in oven at 200-ish degrees for 10 minutes.

Chocolate mixture:
200 grams of chocolate
1 dl cream
100 grams of butter

Heat together until the chocolate has melted, stirring the whole time to keep from burning. Fill in shortbread cups, leave in fridge to cool.

Icing:
2.5 dl powdered sugar
1 tablespoon of water
food colouring of your choice.

Mix water into the powdered sugar until correct consistency is achieved; add food colouring and then spoon the icing on top of the chocolate-cups.