Double chocolate shortbread fingers
Dip sweet and crumbly Viennese biscuits in milk and white chocolate for an irresistible tea time treat
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Prep:15 mins
Cook:10 mins
plus cooling - Easy
Nutrition per serving
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kcal 187
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fat 12g
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saturates 8g
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carbs 16g
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sugars 7g
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fibre 1g
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protein 2g
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salt 0.2g
Ingredients
- 200g slightly salted butter, softened
- 50g icing sugar
- 2 tsp vanilla extract
- 200g plain flour
- 2 tsp cornflour
- ½ tsp baking powder
- 50g milk chocolate, broken into chunks
- 50g white chocolate, broken into chunks
Tip
Swap milk choc for darkI've added milk and white chocolate to these, but you could use dark chocolate instead of milk for a slightly more grown up version.
Get the technique rightThe key to the best shortbread is to fold in the dry ingredients very gently and quickly.
Method
Heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment. Put the butter and sugar in a large bowl and beat with an electric hand whisk for about 5 mins until pale and fluffy. Add the vanilla extract and beat again until fully incorporated.
Sift in the flour, cornflour and baking powder, and fold into the mixture using a spatula until combined (the dough should have a tacky consistency). Spoon the dough into a piping bag fitted with a large star-shaped nozzle. If all the mixture doesn’t fit, do it in 2 batches.
Pipe 10cm long, 1.5cm wide fingers onto the baking sheets, making sure there are 3cm spaces between each finger. Bake for 8-10 mins, swapping the trays over halfway through the cooking time, until pale golden and cooked through. Leave to cool on the baking sheets for a few mins, then transfer to wire racks.
Melt the chocolate separately over a pan of gently simmering water (making sure that the bottom of the bowl doesn’t touch the water) or in the microwave in short bursts, stirring every 15 secs or so. Dip 1 end of the shortbread fingers into the bowl of milk chocolate and the other end in the white chocolate. Leave to set on baking parchment before serving.
