Spiced chocolate dipped shortbread

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Spiced chocolate dipped shortbread
Average rating: 3 out of 5 star rating

These shortbread fingers are a great treat with a cuppa that's delicious with or without the chocolate dip!

  • Prep time: 20 mins

  • Cooking time: 15 mins

    (may need an extra couple of mins)
  • 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

  1. Preheat the oven to 180ºC, 350ºF, Gas Mark 4. Line an 18cm x 28cm (8"x 11") tin with baking parchment.
  2. 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.
  3. 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.
  4. 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.
  5. Melt the chocolate and dip each finger into the chocolate on one end to coat.

www.tasteandsmile.co.uk

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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Average rating:

3 out of 5 star rating

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