Chocolate-dipped Shortbread
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Biscuits | 30 | Biscuits | ||
INGREDIENTS
| 5 | oz | Butter, Room temperature |
| 3 | oz | Caster Sugar, Plus extra for |
| dusting | ||
| 8 | oz | Plain Flour, Sifted |
| 4 | oz | Plain Chocolate |
INSTRUCTIONS
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. Source: CHAT Magazine paper From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 81
Calories From Fat: 43
Total Fat: 4.9g
Cholesterol: 10.7mg
Sodium: 132.5mg
Potassium: 22mg
Carbohydrates: 8.7g
Fiber: <1g
Sugar: 2.4g
Protein: <1g