Spiced chocolate dipped shortbread
Average rating:
These shortbread fingers are a great treat with a cuppa that's delicious with or without the chocolate dip!.
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Prep time: 20 mins
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Cooking time: 15-17 mins
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Makes: 24
Ingredients
- 2 x 125g (5oz) butter
- 2 x 55g (2oz) icing sugar
- 2 x 1tsp mixed spice or cinnamon
- 160g (5½oz) plain flour
- 15g (1oz) Fairtrade cocoa powder
- 175g (6oz) plain flour
- Caster sugar, for dusting
- 115g (4oz) Fairtrade dark chocolate
Method
- Preheat the oven to 180ºC, 350ºF, Gas Mark 4. Line an 18cm x 28cm (8"x 11") tin with baking parchment.
- Place one quantity of butter and sugar into a large bowl and cream together with 1tsp spice. Sift in 160g (5½oz) plain flour and the cocoa. Work the flour mixture into the butter and sugar with your fingers to form a soft dough. Repeat this method with the remaining set of butter, sugar, spice and175g (6oz) plain flour.
- Roll out each dough on a floured surface to fill one half of each end of the prepared tin. Score the shortbread into fingers with a knife.
- Bake for 15-17 minutes or until the plain side is pale golden. Leave to cool slightly, then cut through where the shortbread has been scored and gently transfer to a wire rack to cool completely. Dust with caster sugar.
- Melt the chocolate and dip each finger into the chocolate on one end to coat.
By Andrea Mann
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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