DOUBLE CHOCOLATE SHORTBREADS
You're only five ingredients away from a double chocolate melt-in-your-mouth delight
Provided by Barney Desmazery
Categories Afternoon tea, Snack, Treat
Time 22m
Yield Makes 10
Number Of Ingredients 5
Steps:
- Mix the butter and sugar together with a wooden spoon. Stir in the flour and cocoa, followed by the chocolate chips - you'll probably need to mix it together with your hands at this stage. Halve the dough and roll each piece into a log about 5cm thick. Wrap in cling film and chill for 1 hr or for several days. Can be frozen for up to 1 month.
- Heat oven to 180C/160C fan/gas 4. Slice logs into 1cm-thick rounds, transfer to a baking tray lined with baking parchment and bake for 10-12 mins. Cool on the tray.
Nutrition Facts : Calories 290 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.22 milligram of sodium
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-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.
DOUBLE CHOCOLATE SHORTBREAD
Delicious, buttery shortbread drizzled with two different chocolate ganaches--a decadent and rich dessert that is also easy to make.
Provided by CORINTHE
Categories Desserts Cookies Butter Cookie Recipes Shortbread Cookie Recipes
Time 1h
Yield 24
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Combine butter, confectioners' sugar, and vanilla bean halves in a bowl. Beat on low speed until smooth. Gradually mix in sifted flour until incorporated and dough pulls away from the sides of the bowl. Do not overmix. Press dough evenly into the prepared baking dish.
- Bake in the preheated oven until pale golden, about 18 minutes. Allow to cool for 10 to 12 minutes.
- While shortbread is cooling, preparing chocolate ganaches. Combine dark chocolate chips and 2 tablespoons cream in a small saucepan over low heat; cook and stir until melted and smooth, 2 to 3 minutes. Repeat with white chocolate chips and remaining cream in a second saucepan. Be careful that the chocolate does not scorch.
- Drizzle both ganaches liberally over the shortbread using 2 spoons. Allow chocolate to cool and set, about 10 minutes. Cut shortbread into squares.
Nutrition Facts : Calories 169.3 calories, Carbohydrate 17 g, Cholesterol 24.5 mg, Fat 10.9 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 6.9 g, Sodium 6.4 mg, Sugar 7.7 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
MOCHA OR CHOCOLATE SHORTBREAD
The original recipe was for mocha shortbread (from a mini book called Elinor Klivans Cookies) As I was giving some to other people, I used chocolate instead as I thought it would be a safer bet. So I subsituted the instant coffee for good quality cocoa powder. As I was mixing it all by hand I dissolved the cocoa in hot water so it was easier to cream with the butter! The recipe is for shortbread fingers but I also made some xmas shapes. When the shapes came out they had lost the definition so I scraped off some edges with a serated knife to get a better shape. I doubled up the recipe but didn't need to double up the melted chocolate as it was plenty. I think I'll make these next year too!
Provided by Karen Pea
Categories Dessert
Time 1h
Yield 30-40 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 150°C / 300°F / Gas mark 2.
- Sift flour, cornflour, baking powder and salt together then set aside.
- Cream the butter and the dissolved coffee.
- Add the icing sugar and beat until smooth.
- Add the flour mixture and mix until a dough forms.
- Transfer the dough to greaseproof paper and press out into a rectangle about 1cm / 1/2-inch thick.
- Cut into strips about 2 x 6 cm / 3/4 x 2 1/2-inches.
- Lift the strips from the paper and place about 2.5cm / 1-inch apart on ungreased baking sheets.
- Bake for 30 minutes (NOTE: To check cooked properly I inserted a tail stick and if it came out clean plus make a little crunch when inserted they were done).
- Leave to cool for 10 minutes on baking sheet and then 10 minutes or so on wire racks to cool completely.
- Melt the chocolate - chop into 1cm / 1.2-inch pieces then in a bowl placed over a saucepan of hot (not boiling water). Stir the chocolate often until all melted and smooth.
- Dip the shortbread ends into the melted chocolate and then remove excess chocolate by dragging over the edge of the bowl.
- Leave on wire racks until the chocolate sets (NOTE: This took quite a while for me so left them covered overnight).
Nutrition Facts : Calories 138.2, Fat 10.2, SaturatedFat 6.3, Cholesterol 16.3, Sodium 28.4, Carbohydrate 12.8, Fiber 1.5, Sugar 4.7, Protein 1.8
CHOCOLATE-GLAZED SHORTBREAD FINGERS
This chocolate-glazed shortbread uses the Basic Shortbread recipe as its base.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 18 fingers
Number Of Ingredients 3
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.
CHOCOLATE GLAZE FOR SHORTBREAD FINGERS
Use this chocolate glaze with our Chocolate-Glazed Fingers. Chocolate glaze is also delicious poured over a big bowl of ice cream.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Number Of Ingredients 4
Steps:
- Place half the chocolate in top of double boiler, or in a bowl, over a pan of hot but not boiling water. Stir chocolate with a wooden spoon until it is melted. Gradually add remaining half of chocolate, stirring occasionally until smooth. Remove from heat.
- Meanwhile, combine the sugar, corn syrup, and 1/4 cup water in a small saucepan. Bring mixture to a boil, and stir until sugar is dissolved. Remove pan from heat. Whisk the sugar syrup into the melted chocolate until smooth. Stir in the vanilla extract. Keep the glaze warm by setting over a pot of warm water. The glaze will keep up to 2 days in the refrigerator; it can be rewarmed in a hot-water bath before drizzling.
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.
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