Chocolate-dipped shortbread
30 Biscuits
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | ounces | Butter, Room temperature |
| 3 | ounces | Caster Sugar, Plus extra for dusting |
| 8 | ounces | Plain Flour, Sifted |
| 4 | ounces | Plain Chocolate |
Directions
Preheat the oven to 150C/300F/Gas Mark 2.
In a large bowl, beat butter and sugar with a wooden spoon until white and creamy. Add the sifted flour and conbine thoroughly.
Lightly roll out mixture on a wooden board dusted with a little caster sugar. Using a serrated round cutter, cut pastry into ovals about 2-inches long.
Transfer biscuits to a lightly greased baking tray and score tops with a sharp knife to imitate veins. Bake in a preheated oven for 30 minutes allow to cool on a wire rack.
Melt chocolate in a bowl over a pan of gently simmering water. Dip half of each shortbread leaf into melted chocolate, then place on greasproof paper until chocolate has set.
Source: CHAT Magazine
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