DOUBLE CHOCOLATE SHORTBREAD FINGERS
Dip sweet and crumbly Viennese biscuits in milk and white chocolate for an irresistible tea time treat
Provided by Chelsie Collins
Categories Afternoon tea, Snack, Treat
Time 25m
Yield Makes 14-16
Number Of Ingredients 8
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.
Nutrition Facts : Calories 187 calories, Fat 12 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
CHOCOLATE-GLAZED CHERRY SHORTBREAD BARS
Make your dessert table special with these cherry-ginger shortbread bars - a tasty dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Line bottom and sides of 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
- In small bowl, mix flour, cornstarch and salt; set aside. In large bowl, beat butter, powdered sugar and granulated sugar with electric mixer on low speed until combined. Beat on medium speed until light and fluffy. On low speed, gradually beat in flour mixture. Stir in cherries. Press in pan.
- Bake 30 to 35 minutes or until lightly browned. Cool completely in pan on cooling rack, about 30 minutes.
- In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring once, until softened and chips can be stirred smooth. Using a fork, drizzle chocolate over bars. Let stand until firm, about 2 hours. Use foil to lift out of pan. Cut into 6 rows by 4 rows.
Nutrition Facts : Calories 174, Carbohydrate 22 g, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 93 mg
CHOCOLATE-TOFFEE SHORTBREAD FINGERS
Provided by Lauren Chattman
Categories Cookies Chocolate Dessert Kid-Friendly Quick & Easy Birthday Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 48 cookies
Number Of Ingredients 5
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.
CHOCOLATE DIPPED CHOCOLATE CHIP SHORTBREAD FINGERS RECIPE - (4.4/5)
Provided by DDownes
Number Of Ingredients 7
Steps:
- Line 2 baking sheets with parchment paper (or aluminum foil). Beat butter, salt, pwd sugar and vanilla until smooth and fluffy. Add in flour 1 cup at a time until dough forms. Fold in ½ C. mini chocolate chips. Preheat oven to 350. Cover and refrigerate dough for at least 20 minutes. Form dough into "fingers" using your hands-1/2 inch thick, length-2-3 inches works well. If dough gets too soft, just put in frig to chill again. Place cookies on sheet ¼ inch apart. Bake 8-10 minutes (mine were closer to 10-12) or until bottoms become golden brown (mine never did get very brown). Remove to wire rack to cool. While they are cooling, melt ½ C. chips (semi sweet or milk chocolate-your preference. I made some of each kind) in a small, heavy pot. Immediately dip one end of the cookie into the chocolate. Let the cookies set, about 20 minutes. Store in an airtight container.
CHOCOLATE-DIPPED SHORTBREAD COOKIES
Party time! Rich and buttery cookies are dipped for an extra treat.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 48
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. In large bowl, beat butter, powdered sugar and vanilla with spoon. Stir in flour. (If dough is crumbly, mix in 1 to 2 tablespoons butter or margarine, softened.)
- Roll dough 1/2 inch thick on lightly floured surface. Cut into small shapes by hand or use cookie cutters. Place 1/2 inch apart on ungreased cookie sheet.
- Bake 14 to 16 minutes or until set and bottoms are light golden brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
- In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 to 1 1/2 minutes or until melted; stir until smooth. Dip half of each cooled cookie into melted chocolate. Place on waxed paper until chocolate is set.
Nutrition Facts : Calories 70, Carbohydrate 7 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 25 mg, Sugar 2 g, TransFat 0 g
CHOCOLATE-DIPPED SHORTBREAD FINGERS
Make and share this Chocolate-Dipped Shortbread Fingers recipe from Food.com.
Provided by SweetSueAl
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F
- Using an electric mixer, beat butter, sugars and salt for about 1 minute. Beat in vanilla.
- Reduce speed and add flour in 3 additions, beating just until blended. Stir in 3/4 cup chocolate chips.
- Transfer dough to an ungreased 13-by-9-inch baking pan.
- Press dough evenly on bottom of pan with your fingers.
- Bake until golden brown, about 35 minutes; do not underbake.
- Let cool for 5 minutes.
- Cut shortbread in pan, lengthwise and crosswise into quarters, then lengthwise into 32 rectangles.
- Let cool in pan.
- Melt remaining chocolate and oil in a small saucepan over low heat, stirring, until smooth.
- Dip half of each cookie into chocolate; place on wax paper.
- Let stand until chocolate is set.
- (Cookies may be made up to 4 days ahead and stored, tightly wrapped, at room temperature.).
Nutrition Facts : Calories 684.6, Fat 42.9, SaturatedFat 25.4, Cholesterol 61, Sodium 193.6, Carbohydrate 78.7, Fiber 4.3, Sugar 49.7, Protein 6
CHOCOLATE-GLAZED FINGERS
Enjoy a chocolate-glazed version of our Basic Shortbread Wedges, which are buttery and delicious. Drizzle with melted chocolate for a rich and indulgent finishing touch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 18
Number Of Ingredients 5
Steps:
- Butter an 8 1/2-inch cake or springform pan; set aside. Sift together flour and salt into a small bowl; set aside. Place butter in bowl of electric mixer fitted with paddle attachment. Cream until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until very light in color and fluffy, occasionally scraping down the sides of the bowl with a spatula, about 2 minutes more. Add vanilla, if using. Add flour mixture, and combine on low speed, scraping with spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
- Pat dough into prepared pan. If rolling out dough to cut into shapes, form into a flat disk; wrap in plastic. Chill until firm, at least 1 hour.
- Roll out basic dough 1/2 inch thick. Cut into 1-by-3-inch rectangles; chill. Bake until firm and just starting to color, 20 to 25 minutes. When completely cool, drizzle with chocolate glaze.
CHOCOLATE FINGERS
Provided by Robert Irvine : Food Network
Categories dessert
Time 2h
Yield 36 fingers
Number Of Ingredients 5
Steps:
- Prepare the cake mix according to manufacturers directions. Pour the batter into a greased 9 by 12-inch cake pan and bake according to package instructions. Remove the cake from the oven and refrigerate for 30 minutes.
- With an electric mixer in a large bowl, beat the butter on medium speed for 5 minutes, then add the sugar, chocolate and vanilla extract. Continue to mix for 2 to 3 minutes, stopping during the mixing to scrape down the sides of the bowl. Remove the cake from the oven and apply the chocolate mixture to the top of the cake with a spatula. It should be 1/2 to 3/4-inch thick. Return the cake to the refrigerator and allow the topping to set. Remove the cake from the pan with spatula and cut into 3 by 1-inch fingers with a sharp knife. Arrange on a serving tray and dust with powdered sugar.
CHOCOLATE GLAZED MACADAMIA CARAMEL SHORTBREAD BARS
If you want to secure your reputation as a dessert maker, this bar will certainly do it!! The caramel is this recipe is different from the one usually employed, it is borrowed from pastry chefs and produces a caramel with exceptionally fine flavor and color...
Provided by grandma2969
Categories Bar Cookie
Time 55m
Yield 36 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 325*.
- Lightly grease a 9x13" glass baking pan or coat with nonstick spray.
- Line the pan with aluminum foil, letting the foil overhang the two narrow ends by about 2".
- For the shortbread; In a large bowl, with electric mixer on low, then medium speed, beat together the butter, powdered sugar, salt and vanilla until light and very well blended, about 2 minutes.
- Beat or stir in the flour until evenly incorporated.
- Firmly press the dough into the baking dish.
- Lay a sheet of wax paper over the dough, then press it out to the edges and smooth on top.Peel off and discard the paper.
- Bake in the middle of the oven for 27- 32 minutes or until pale golden all over and slightly darker at the edges.
- Transfer the dish to wire rack and set
- aside.
- FOR THE CARAMEL. In a small, heavy saucepan, combine the cream, butter and salt. Bring just to a simmer over medium-high heat; immediately remove from the heat.
- In a medium, heavy saucepan, combine half of the sugar and the corn syrup over medium heat, stirring constantly.
- When the sugar is full incorporated and liquefies, stir in about half of the remaining sugar.
- When this sugar liquefies, stir in the remaining sugar,.
- Cook, stirring and scraping down the pan sides, for 5-7 minutes more, or until all the sugar liquefies,, bubbles and turns a medium tan color.
- Immediately remove from heat,.
- Working carefully to avoid splatters and steam, pour the hot cream mixture into the caramel, stirring and scraping the pan bottom and sides with a long handled wooden spon until the caramel completely dissolves.
- Rinse all the sugar crystals from the spoon.
- Return the caramel mixture to the burner over medium-high heat.
- Insert a candy thermometer into the mixture, being sure the tip doesn't touch the bottom of the pan. continue cooking, stirring gently until the thermometer reqisters 246*-2467*.
- Immediately remove the pan from the heat. Stir in vanilla.
- Being careful ot to scrape any caramel or sugar crystals from the pan sides, pour the caramel through a fine sieve over the shortbread.
- Tip the baking dish back and forth to distribute the caramel evenly.
- Sprinkle the macadamia nuts evenly over the caramel.
- Let stand until the caramel cools to warm Using the palm of your hand, press down on the nuts to embed them.
- For the glaze: in a small microwave safe bowl, microwave the cream and corn syrup on 100% power for 30 seconds, or until very hot but not boiling; set aside.
- In a small microwave safe bowl, microwave the chocolates and butter on 100% power for 1 minute. Stir well. Continue microwaving on 50% power, stirring at 30 second intervals.
- Stop microwaving before the chocolates completely melt and let the residual heat finish the job. Slowly add the cream mixture into the chocolate mixture until well blended and smooth. Stir in the vanilla. Spread the glaze evenly over the cooled caramel. Let stand until complete cooled.
- Refrigerate the shortbread until chilled. Using the overhanging foil as ahandles, transfer the shortbread to a cutting board. Carefully peel off and discard the foil.
- Using a large, sharp knife, cut the shortbread into 36 bars, wipe knife between cuts.
- Store in an airtight container in a cool place for up to 1 week,.
Nutrition Facts : Calories 170.2, Fat 11.3, SaturatedFat 5.5, Cholesterol 21.8, Sodium 42.4, Carbohydrate 17.3, Fiber 0.7, Sugar 10.8, Protein 1.2
CHOCOLATE SHORTBREAD FINGERS
The combination of cocoa and ground cinnamon is commonly found in Mexican chocolate and hot drinks; we've used it here to flavor a traditional Scottish cookie.
Yield makes 22
Number Of Ingredients 8
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.
GILDED CHOCOLATE SHORTBREAD
A chocolate masterpiece; chocolate shortbread with a gilded finish. These can be stored in an airtight container for up to a week.
Provided by Simone McKenzie
Categories Desserts Cookies Cut-Out Cookie Recipes
Yield 12
Number Of Ingredients 9
Steps:
- In a large bowl using an electric mixer, cream the butter and 3/4 cup confectioners' sugar. Beat in the cocoa, vanilla and salt, mix until smooth. On low speed, gradually mix in the flour until fully incorporated. Refrigerate dough for at least 1 hour.
- Preheat the oven to 300 degrees F (150 degrees C). Prepare a clean, dry work surface by dusting with the remaining confectioners' sugar.
- Roll chilled dough out to 1/4 inch thickness and cut into shapes with a knife or cookie cutters. Place cookies onto an ungreased cookie sheet. Using a small stiff brush or flat pastry brush, lightly dust the tops of the cookies with the 24-karat gold dust. Bake cookies for 12 to 15 minutes, or until firm. Be careful not to overbake; you cannot tell by looking because of the dark color of the dough. Let the cookies cool for a few minutes on the cookie sheet before moving to a wire rack to cool completely.
Nutrition Facts : Calories 271.5 calories, Carbohydrate 30.5 g, Cholesterol 40.7 mg, Fat 16.1 g, Fiber 1.7 g, Protein 3.2 g, SaturatedFat 10 g, Sodium 158.7 mg, Sugar 10 g
More about "chocolate glazed shortbread fingers food"
CHOCOLATE SHORTBREAD FINGERS | MEL'S KITCHEN CAFE
From melskitchencafe.com
4.5/5 (28)Total Time 32 minsCategory Bars/BrowniesCalories 275 per serving
- Preheat the oven to 325 degrees F. Line a 9X13-inch pan with parchment paper or foil, letting the parchment or foil overhang on two sides so the bars can easily be pulled out of the pan after they are baked and cooled. Lightly grease the foil or parchment with cooking spray. Set aside.
- In a small bowl, whisk together the flour, cocoa powder, cinnamon, salt and baking soda. Place the butter and superfine sugar in a mixing bowl and beat with a handheld electric mixer (or use an electric stand mixer) until light and fluffy – 3-4 minutes. Scrape down the sides of the bowl and add the flour mixture. Beat until just combined.
- Spread the dough into the prepared pan, using a spatula or your fingers to even out the surface. Chill the dough for 15 minutes. Prick the dough all over with the tines of a fork and bake for 18-22 minutes. The shortbread will be slightly puffed but still soft. It will firm up as it cools.
- While the shortbread is still hot, cut the baked dough into fingers by cutting down the center the long way and then cutting into 8-10 strips across. Sprinkle the tops of the bars with granulated sugar and let the shortbread cool completely in the pan. Using the parchment or foil overhang, lift the bars from the pan, gently break into pieces (where they are cut) and serve at room temperature. The bars will keep for 2-3 days covered at room temperature.
ICED CHOCOLATE SHORTBREAD FINGERS RECIPE | REAL SIMPLE
From realsimple.com
28 MOUTHWATERING CHOCOLATE FINGER FOODS ... - ALL …
From food.allwomenstalk.com
ORANGE GLAZED SHORTBREAD RECIPE - AN ITALIAN IN MY …
From anitalianinmykitchen.com
SIMPLE & DELICIOUS ALLERGY-FRIENDLY RECIPES - THE …
From theprettybee.com
WHITE CHOCOLATE GLAZED SHORTBREAD COOKIES (GLUTEN …
From theheritagecook.com
CHOCOLATE-GLAZED SHORTBREAD FINGERS - MEALPLANNERPRO.COM
From mealplannerpro.com
CHOCOLATE SHORTBREAD FINGERS - SASHI RECIPES
From sashirecipes.com
CHOCOLATE CARAMEL SHORTBREAD BARS | WALKER'S RECIPES
From walkersshortbread.com
CHOCOLATE-TOFFEE SHORTBREAD FINGERS RECIPE - FOOD NEWS
From foodnewsnews.com
CHOCOLATE SHORTBREAD - KING ARTHUR BAKING
From kingarthurbaking.com
CHOCOLATE-GLAZED SHORTBREAD FINGERS | RECIPE | SHORTBREAD RECIPES ...
From pinterest.com
CHOCOLATE DIPPED ALMOND FINGERS - A FAMILY FEAST®
From afamilyfeast.com
EASY CHOCOLATE SHORTBREAD FINGERS | BAKE OR BREAK
From bakeorbreak.com
CHOCOLATE CARAMEL FINGERS | DESSERT RECIPES | GOODTO
From goodto.com
CHOCOLATE-DIPPED SHORTBREAD FINGERS - THE CREEK LINE HOUSE
From creeklinehouse.com
CHOCOLATE SHORTBREAD FINGERS | CANADIAN LIVING
From canadianliving.com
CHOCOLATE SHORTBREAD FINGERS, LUXURY BISCUITS | SARA MILLER LONDON
From saramiller.london
CHOCOLATE-GLAZED FINGERS
From mealplannerpro.com
ROBINHOOD | CHOCOLATE DIPPED FINGERS
From robinhood.ca
CHOCOLATE CARAMEL SHORTBREAD BARS (COPYCAT TWIXTM BARS)
From ricardocuisine.com
MILLIONAIRE'S SHORTBREAD (CONTEST WINNER!) - ONCE UPON A CHEF
From onceuponachef.com
SUPER EASY MONSTER FINGERS - HALLOWEEN RECIPES - FOODOLOGY GEEK
From foodologygeek.com
GLAZED GLUTEN FREE DARK CHOCOLATE SHORTBREAD - SISTERS SANS GLUTEN
From sisterssansgluten.com
MINT CHOCOLATE SHORTBREAD FINGERS | THE ENGLISH KITCHEN
From theenglishkitchen.co
CHOCOLATE CARAMEL SHORTBREAD FINGERS RECIPE | LAND O’LAKES
From landolakes.com
CHOCOLATE GLAZED KETO SHORTBREAD COOKIES WITH CHOPPED ALMONDS
From mamabearscookbook.com
CHOCOLATE CHIP SHORTBREAD BARS WITH KAHLUA GLAZE - SOUPADDICT
From soupaddict.com
CHOCOLATE SHORTBREAD RECIPE - SIMPLY RECIPES
From simplyrecipes.com
MINT CHOCOLATE SHORTBREAD FINGERS
From oldfamilyrecipez.blogspot.com
CHOCOLATE GLAZED SHORTBREAD | MY GREAT RECIPES
From mygreatrecipes.se
CHOCOLATE-DIPPED SHORTBREAD FINGERS RECIPE | MYRECIPES
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love