Easy chocolate dipped shortbread fingers.

You know when you’ve got people coming round but the cupboards are bare and it’s just plain rude to not offer something? Well that’s where these shortbread fingers come in. Simple and easy to make.
Every Saturday Dion’s family get together, which is lovely for me when I’ve got the weekend off but when I’m working it’s rubbish. I hate missing out. Boo to working weekends. This Saturday however I wasn’t at work until two which meant I had to to whip up a batch of these beauties and I got to spend a bit of time with everyone before leaving for work. 
The shortbread is so easy to make and the dark chocolate works so well. The best thing is, these biscuits are best on the second day the problem however is if you’ve got any left by then!
You will need:
125g softened butter
50g caster sugar
175g plain flour
3tbsp milk
100g dark chocolate
Preheat the oven to 160ΒΊC/Gas 4. 
Mix together the sugar into flour.
Cut the butter into cubes and rub into sieved flour. 
Add the milk a tablespoon at a time and mix until a dough is formed. You may not need all or any of the milk, only use what you need.
Roll out the dough and cut into fingers. Place onto a lined/greased baking tray. 
Brush the tops with the leftover milk (this will make the shortbread golden) and sprinkle with more sugar.
Bake for around 15 minutes, until golden. Leave to cool.
Melt the dark chocolate and dip generously, the ends of each finger until coated.
Leave to set. 
And enjoy! 
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