Desserts Ginger Shortbread Fingers with Dark Chocolate
Serves : 24
Preparation Time: 10 minutes
Cooking Time: 12 minutes
Ingredients
- 125g butter, softened
- 60g caster sugar
- 175g plain flour
- 2 tsp ground ginger
- 80g dark chocolate, roughly chopped
Nutrition
| Calories column | Fat column | Saturates column | Sugars column | Salt column | |||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
|
|
|
|
Method
-
Preheat the oven to 190°C, fan 170°C, gas mark 5.
-
Tip the butter and sugar into a large bowl and beat together until really light and fluffy.
-
Add the flour and ground ginger and stir to combine – you want it to only just come together.
-
Tip onto a sheet of parchment paper, and draw into a soft dough, then top with a second sheet of parchment paper and roll flat using a rolling pin. You want it to be about 5mm thick.
-
Cut the dough into rectangles – start by cutting the dough in half vertically, then each half in half again vertically. Then cut horizontally into 6 – you’ll end up with 24 pieces.
-
Lift up carefully and place onto a non-stick baking sheet about 1cm apart – they will spread slightly. Using the back of a fork, make little indents down the length of each shortbread.
-
Place in the oven to bake for 12 minutes until light golden brown and just firm to the tough – they will firm up properly when as they cool.
-
Meanwhile, place the chocolate into a heatproof bowl set over a pan of simmering water. Heat until just melted, then remove and stir until smooth.
-
Dunk the shortbreads into the chocolate, covering about 1/3 of each shortbread. Return to the baking sheet to cool totally.
