I used to buy them off the counter at Marks & Spencers, but this time round, perhaps buoyed by the successes of my previous initial bakes - I decided to try out a basic shortbread recipe, go with the gut and hope that the finger biscuits will come out right! I decided to add in white and semi-sweet chocolate, because chocolate is the baking bacon: they make everything taste better!
Chocolate Shortbread Fingers
Bake: 45 minutes
Yields: 32 pieces
1. Chop semi sweet chocolate bar into chunks. Don't cut them too finely, or else they will 'melt' too much into the dough.
2. Cream the softened butter (not melted!) with the caster sugar in a bowl using a mixer. This should take only a minute or two, using the lowest speed. You should get a creamy and fluffy mix.
The addition of butter and sugars in the mix has a 'tenderizing' effect, and if you overmix, you will end up with hard cookies or tough bread. To avoid overmixing, carefully fold in the flour (inwards) until it comes clean off the sides of the bowl. Use a wooden spoon to mix in. Do not be tempted to stir the mix, or use a mixer (no! no! no!) for baking cookies, biscuits or brownies, unless the recipe states otherwise.
At this point, you may be thinking: "Pffft!! What does this novice baker know?"
This much I know because I read up and found out more. If I want to try my hand at something - I'll make sure I do it right and achieve optimum results. I wouldn't want to share a half-baked (no pun intended) recipe! *gasps for dramatic effect*
5. Add the chocolate chunks and white chocolate chips. Carefully mix in.
6. Line a shallow baking tray with baking paper, and turn the dough mix onto it. Using the palms of your hand, press down gently and flatten. Do not flatten too much as thin biscuits break easily. I made mine about 1 cm thick.
8. Using a cake server, remove each piece from the tray, and place onto a cooling rack to cool completely.
9. There you have it! Perfect for an afternoon snack with coffee, tea, and wonderful company.
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