Enjoy these simple shortbread biscuits dipped in a lovely chocolate coating.
Easy to make and will keep for a week in an airtight container
Delightful with your favourite hot drink.
Makes 18 shortbread fingers
Total time required Total time: 55 mins
Preparation time: 35 mins
Cooking time: 20 mins
Other time: 30 minutes chilling time.
125g salted butter
50g caster sugar
180g plain flour
100g dark chocolate, broken into chunks
Preheat the oven to 180ºC/160ºC fan/Gas 4
Put the butter and sugar into a bowl and beat until creamed together
Add half the flour and mix well. Add the remaining flour and, using your hand,
bring the mixture together and knead lightly until a smooth dough is formed.
On a floured board roll the mixture into a 20cm square. cut it into fingers using a knife
or cutter, re-roll any trimmings.
Place on a baking tray and prick with a fork.
Bake for 15-20 minutes until very lightly browned. Cool biscuits on a wire rack.
Put the chocolate into a small bowl over a pan of gently simmering water.
When the chocolate has melted, remove from the heat,
or melt in the microwave stirring occasionally.
Dip each shortbread finger into the chocolate, shake off the drips and place on baking paper. leave to set.
Extra Twists :
Whilst the chocolate is still warm sprinkle grated orange zest or chopped macadamia nuts.