Shortbread Fingers

Soft and buttery, this classic recipe is delicious – once the shortbread is cold, dip in melted chocolate for an even more indulgent treat.

Difficoltà

Bassa

Tempo

65 min

Ingredienti

Porzioni

18

Makes

18 Fingers

250

125

250

100

2

200

50

50

Utensili

1 Square cake tin 23.0 23.0 7.0 cm, 1 Kitchen bowl small, K-Beater

Istruzioni

Prep. (Before you begin)

Melt the chocolate.

Crumble the raspberries.

Finely chop the pistachios.

Getting started

Fit the K beater to the machine.

Stage 1

Add Ingredients 1 (butter, sugar) into the Mixer bowl.

Attach the Mixer bowl to the machine and fit the splash guard.

Mix on speed 4 for 1 minute.

Stage 2

Add Ingredients 2 (plain flour, rice flour) into the Mixer bowl.

Mix on speed 2 for 1 minute.

Transfer the dough to the square tin and pat until level.

Cut the dough into 18 fingers.

Lightly prick the dough.

Freeze until firm.

Stage 3

Pre heat the oven to 140ºC.

Sprinkle with the first item of Ingredients 3 (caster sugar).

Leave to cool for 15 minutes and turn out.

Add the second item of Ingredients 3 (dark chocolate) into the small bowl.

Dip the biscuits into the chocolate.

Sprinkle with the rest of Ingredients 3 (raspberries, pistachios).

Leave to cool.

Serve.