Chocolate Shortbread Fingers Recipes

Steps:

• Heat 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 mins 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 mins, 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.
• 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 on baking parchment before serving.

Steps:

• Preparebasic shortbread. Form dough into a disk; wrap in plastic, and refrigerate for at least 1 hour (or overnight). Roll out to a 1/2-inch thickness. Cut into 1-by-3-inch rectangles; refrigerate for 20 minutes. Bake on a cookie sheet until firm and just starting to color, 20 to 25 minutes. Let cool completely.
• Make glaze: Coarsely chop semisweet chocolate; melt in a heatproof bowl set over (not in) a pan of hot but not boiling water, stirring with a wooden spoon. Stir in safflower oil (for gloss). Remove from heat, and let cool 10 minutes. Dip 1/3 of each cookie into chocolate glaze, and transfer to a parchment-lined baking sheet. Refrigerate until glaze is set, about 10 minutes. Cookies can be stored, in single layers between waxed or parchment paper, in airtight containers at room temperature for 1 week.

Steps:

• Preheat oven to 300 degrees. With an electric mixer, beat butter until creamy. Add flour, sugar, and cocoa; mix just until combined. (Chill dough in the refrigerator 10 minutes if it is too soft to handle.)
• Pat dough into an 8-inch round cake pan; press edges down with the tines of a floured fork. Bake until firm, 30 minutes. Immediately score into eight wedges; cool completely. Turn out of pan; break wedges apart. Decorate with icing.

Steps:

• In a small bowl, cream butter until light and fluffy. Beat in vanilla. Combine the flour, sugar and cocoa; add to creamed mixture. Beat until dough holds together, about 3 minutes. , Pat into a 9x4-in. rectangle. Cut into 2x1-1/2-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with a fork. , Bake at 300° for 20-25 minutes or until set. Cool for 5 minutes before removing from pan to a wire rack to cool completely.

Steps:

• Preheat the oven to 325°F. Butter a 12-by-8-inch rimmed baking sheet, and line with parchment paper, leaving a 1-inch overhang on long sides; set aside. In a medium bowl, whisk together flour, cocoa, cinnamon, salt, and baking soda until combined.
• In an electric mixer fitted with the paddle attachment, beat the butter and superfine sugar on medium-high speed until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl. Add flour mixture, and beat on medium speed until just combined.
• Using a small offset spatula, evenly spread dough in prepared baking sheet. Chill in the freezer or refrigerator until dough is firm, about 15 minutes. Prick dough all over with a fork; bake until just firm to the touch, about 20 minutes. Transfer to a wire rack. While still hot, use a large knife to cut shortbread into 4-by-1-inch pieces. Sprinkle with granulated sugar. Cool completely in the pan. Shortbread can be kept in an airtight container at room temperature for up to 1 week.

Steps:

• 1. Line a few baking sheets with parchment paper. Combine the nuts and toffee bits in a shallow bowl.
• 2. Combine the chocolate and oil in a small microwave-safe bowl. Heat the chocolate in the microwave on high until melted, 30 seconds to 1 minute depending on the strength of your microwave. Stir until smooth. (Alternatively, place water to a depth of 1 inch in the bottom of a double boiler or a large saucepan and bring to a bare simmer. Place the chocolate chips and oil in the top of the double boiler or in a stainless steel bowl big enough to rest on top of the saucepan without touching the water. Heat, whisking occasionally, until the chocolate is melted.)
• 3. Hold a cookie by one end and dip it into the chocolate, turning, to coat three quarters of the cookie; let the excess drip back into the bowl. Hold the cookie over the bowl of nuts and toffee bits and sprinkle some of the mixture onto the chocolate-coated top and sides of the cookie. Place the cookie on a prepared baking sheet. Repeat with the remaining cookies. Let the cookies rest until the chocolate is set, about 30 minutes.
• Chocolate-Toffee Shortbread Fingers will keep, between layers of parchment paper, in an airtight container at room temperature for up to 1 week
• Note:
• To toast the pecans, place them in a single layer on an ungreased baking sheet and bake in a 350°F oven, shaking the pan occasionally, until fragrant, 5 to 10 minutes. Watch them closely to make sure they don't burn, and transfer the toasted nuts to a plate to let them cool.

Steps:

• Preheat oven to 300 degrees F.
• In a mixing bowl, cream the butter, then add vanilla & mix well.
• In another bowl, whisk together flour, sugar & cocoa, then add to creamed mixture, beating about 3 minutes or until dough holds together.
• Pat the dough into a 9-inch by 4-inch rectangle, then cut into 2-inch by 1 1/2-inch strips.
• Place strips 1 inch apart on ungreased baking sheets.
• Prick each strip several times with a fork.
• Bake 20-25 minutes or until set.
• Set sheets on wire rack(s) to cool for 5 minutes, then remove shortbreat to wire rack(s) to cool completely.