These butter biscuits just melt in the mouth and the chocolate dipped ends will appeal to those chocolate lovers in the family.
Chocolate Dipped Fingers
- Preparation time: 25 minutes
- Cooking time: 18 minutes
- 225 g (8 oz) unsalted butter at room temperature (1 cup, or 2 sticks)
- 55 g (2 oz) icing/powdered sugar (½ cup)
- a few drops of vanilla essence/extract
- 225 g (8 oz) plain flour/all-purpose flour, sifted (1¾ cups)
- 140 g (5 oz) plain/semi-sweet chocolate, broken into pieces
- You will also need a piping bag fitted with a 12.5 mm (½ inch) star-shaped nozzle
- Preheat the oven to 180°C (350°F) (gas 4)
- Beat the butter and sugar together until soft and fluffy.
- Then add the vanilla extract.
- Now gradually add the sifted flour, mixing to make a soft dough.
- Spoon into the piping bag and pipe 6.5 cm (2½ inch) lengths onto baking trays/cookie sheets, cutting the dough off at the nozzle each timewith a small knife. The dough should yield about 30 biscuits.
- Bake for 18 minutes.
- Then remove from the oven and leave for 2 minutes.
- Using a palette knife, carefully transfer them to wire racks to cool. They will be very delicate until they have cooled completely.
- Next place a basin over a pan of just-simmering water and add half the chocolate.
- Once melted, remove from the heat and then add the remaining chocolate. Stir until the chocolate has melted and is of a smooth consistency. This makes for a lovely shiny chocolate coating.
- Place kitchen paper beneath the wire racks to catch any chocolate drips. Then dip each end of the biscuits in the melted chocolate (you may not need all the chocolate). Return them to the wire racks and leave until the chocolate has set.
- Store in an airtight container.
Updated August 8, 2018