Chocolate-Dipped Shortbread Cookies
INGREDIENTS:
5 oz Butter, Room temperature
3 oz Caster Sugar, Plus extra for
-dusting
8 oz Plain Flour, Sifted
4 oz Plain Chocolate
5 oz Butter, Room temperature
3 oz Caster Sugar, Plus extra for
-dusting
8 oz Plain Flour, Sifted
4 oz Plain Chocolate
Preheat the oven to 150C/300F/Gas Mark 2.
In a large bowl, beat butter and sugar with a wooden spoon until white and creamy. Add the sifted flour and conbine thoroughly.
Lightly roll out mixture on a wooden board dusted with a little caster sugar. Using a serrated round cutter, cut pastry into ovals about 2-inches long.
Transfer biscuits to a lightly greased baking tray and score tops with a sharp knife to imitate veins. Bake in a preheated oven for 30 minutes allow to cool on a wire rack.
Melt chocolate in a bowl over a pan of gently simmering water. Dip half of each shortbread leaf into melted chocolate, then place on greasproof paper until chocolate has set.
In a large bowl, beat butter and sugar with a wooden spoon until white and creamy. Add the sifted flour and conbine thoroughly.
Lightly roll out mixture on a wooden board dusted with a little caster sugar. Using a serrated round cutter, cut pastry into ovals about 2-inches long.
Transfer biscuits to a lightly greased baking tray and score tops with a sharp knife to imitate veins. Bake in a preheated oven for 30 minutes allow to cool on a wire rack.
Melt chocolate in a bowl over a pan of gently simmering water. Dip half of each shortbread leaf into melted chocolate, then place on greasproof paper until chocolate has set.