Side Pannel
Chocolate-Dipped Shortbread
Chocolate-Dipped Shortbread
- Recipe Submitted by ADMIN on 09/26/2007
Category: Biscuits
Ingredients List
- 5 oz Butter, Room temperature
- 3 oz Caster Sugar, Plus extra for
- -dusting
- 8 oz Plain Flour, Sifted
- 4 oz 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.
paper
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.
paper
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