Rich and Crumbly Chocolate Shortbread Fingers

Friday, 14 June 2013

Scottish Shortbreads are traditionally served only during Christmas and New Year's Eve, and eaten as a post dinner treat with eggnog, coffee or tea. I love most things which, unfortunately, adds on to the waistline, and rich shortbreads are no exception.

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

Prep: 20 minutes
Bake: 45 minutes
Yields: 32 pieces

  • 225g unsalted butter, softened
  • 170 gr caster sugar
  • 100 gr semi-sweet chocolate (I used a Hershey's bar, not chocolate chips)
  • 100 gr white chocolate chips (because I had some left over from a previous bake)
  • 225 gr all purpose flour, sifted
  • 115 gr semolina flour (to produce a tasty crust)

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.

3. Add the sifted flour and semolina into the butter mix in batches. Do not dump the whole measure in. The difference between crunchy and chewy biscuits can come down to simply how much you stir the batter.

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.

 7. Bake in a 150 deg C | 300 deg F oven for 40 - 45min, or until the dough browns at the edges. Remove from the oven, and while still hot, cut into rectangular strips on the baking tray itself. Let it cool for 10 - 15 minutes. I used a fan blowing directly on it!

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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  1. YUMMY!!!! Hope to try your baking one day ah!

  2. wah!! i have all but the semolina flour at home! this i can try!! possible to do without or not ar?

    1. Mabel, can!!

      Tweak recipe to as follows:

      1 1/2 cups of flour
      1/2 cup of corn starch

  3. looks damn good! where's the tea? and the gossip? :P

    1. Some of us have to work, ya'kno? :D

  4. Thanks for sharing :))

  5. This looks super awesome for a quick sweet treat! I am trying in during my hols!



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