Chocolate and shortbread are a winning combination! When magazine.co.uk blogger network member Lauren from Hello Charmmie made a batch of double chocolate shortbread fingers from BBC Good Food magazine, we just had to share!
Home baking is a huge trend nowadays, mainly due to the Great British Bake Off (Wednesdays are my favourite day when it’s GBBO season!) but sometimes following recipes doesn't always work out but here I am to help test them out for you, today I made some double chocolate shortbread fingers for you from BBC Good Food.
Double Chocolate Shortbread Fingers
Taken from: BBC Good Food magazine
Makes : 14-16.
Prep : 15 mins (plus cooling)
Cook: 10 mins
Ingredients
200g/7oz slightly salted butter, softened
50g/2oz icing sugar
2tsp vanilla extract
200g/7oz plain flour
2tsp cornflour
1/2 tsp baking powder
50g/2oz milk chocolate, broken into chunks
50g/2oz white chocolate, broken into chunks
Method
Preheat 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 minutes 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 minutes, 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.
I found that I ended up making more than the recipe stated, around 25 - which I was shocked about as mine ended up being wider than 1.5 cm as I only had a small star-shaped nozzle so I piped mine in double lines per biscuit.
I also found the mixture difficult to pipe so I'd recommend strong piping bags as I had to use a decent amount of pressure to push out the mixture.
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 before serving.
I made the rookie mistake of placing my fingers on a wire rack once covered in chocolate rather than baking parchment and they stuck! Don't make the same mistake as I did as they are fragile and most of the extras I got broke in half as they are very fragile biscuits, use baking parchment.
Per finger: (16) energy 186kcals - fat 12g - saturates 8g - carbs 16g - sugars 7g - fibre 1g - protein 2g - salt 0.2g.
Apart from the issues mentioned above, they were fairly easy to make, didn't take long at all and they were well worth it - perfect for dunking in a hot cup of coffee!
Home baking isn't as difficult as it seems, thanks to BBC Good Food!
They had a delicious selection of recipes in this issue, the Great British biscuit tin feature also caught my eye! I've also baked some lemon sherbet jammy dodgers from the same issue (they were gorgeous too!)
For more delicious recipes, why not subscribe to BBC Good Food magazine?!
