Recipe: Delicious Shortbread Fingers with Melted Chocolate
Delicious Shortbread Fingers with Melted Chocolate
I always think a cup of tea or coffee is too wet and needs a lovely biscuit to go with it. These Shortbread Fingers are perfect for that afternoon refreshment break.
Fingers of easy to make shortbread dipped in melted dark chocolate and sprinkled with crunchy sea salt crystals is about as good as it gets! For an added zing you can sprinkle a few chilli flakes with the salt!
The shortbread fingers will stay fresh in an airtight container for 3-4 days however I guarantee they won’t last that long! If I were you I would make a double batch so you have enough to share!
Here is the recipe for Chocolate Dipped Shortbread Fingers:
A quick and easy recipe for a classic shortbread biscuit cut into fingers and dipped in melted chocolate
- 300 grams unsalted butter at room temperature
- 125 grams golden caster sugar
- 300 grams Plain flour (all purpose)
- 50 grams cornflour
- ½ tsp fine sea salt
- 150 grams dark chocolate
- 2-3 Tbsp sea salt flakes
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Pre-heat oven to 170℃ (150℃ fan oven)
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Grease and line a 20cm square baking tin
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Beat butter and sugar in a large bowl until light and fluffy
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In a separate bowl add the plain flour, cornflour and fine sea salt. Mix to combine
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Add the flour mixture to the butter/sugar mixture and stir to combine
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Taking care not to overwork the dough (this could make the shortbread tough) bring the dough together with your hands.
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Press mixture into the tin. Flatten with the back of a spoon
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Prick the mixture all over with a fork
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Bake for 45 minutes or until a pale golden colour.
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Using a knife score the lines you will want to cut the shortbread into fingers
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Leave to cool completely in the tin. When completely cool remove from the tin and further cut the fingers.
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In a heatproof bowl over a pan of gently simmering water put the dark chocolate broken into pieces.
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Stir as the chocolate melts then put aside
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Either dip the fingers directly into the melted chocolate to the middle or use a spoon to coat the fingers
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Sprinkle the sea salt flakes over the melted chocolate and set aside to allow the chocolate to set
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Store the shortbread fingers in an airtight container and consume in 3-4 days (if they last that long)
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Enjoy with a cup of tea or coffee
Here are some further recipes you might like:
If you enjoyed this recipe have a look at some of my other popular recipes. Click on the link to read them.
California Prune Banana Bread with Walnuts
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Disclaimer:
I was not required to write a positive post. As usual all photographs are my own. No photographs may be reproduced in any manner without my written permission.
