This beautiful Shortbread is a baking classic and one of my all time favourite biscuits by a country mile! It’s buttery, crumbly and absolutely the perfect pairing with a good cup of tea. Exactly like these melt in the mouth shortbread cookies! This recipe makes a decent quantity too so there’s plenty to go around. And with a little addition of chocolate? Well that makes everything better right?!
Here is what you will need to make 24 fingers.
- 300g Unsalted Butter, Room Temp
- 140g Golden Caster Sugar *
- 300g Plain Flour
- 140g Rice Flour
- 100g Milk or Dark Chocolate
*Plus extra for sprinklingEssential Equipment
- 30 x 20cm (12 x 8″) Rectangular Baking Tin
Lightly grease & line the base & 2 sides of the baking tin.
Either in a food processor, an electric stand mixer or a large bowl with a wooden spoon & some elbow grease, cream together the butter & the sugar until it’s light and fluffy.
I personally like to do the next bit by hand as I find it therapeutic. (Plus it’s never good to overwork a biscuit dough!) But you can just as easily do it in a food processor or an electric stand mixer until the same result is achieved.
Add the flours into the bowl then, using your thumbs & forefingers, rub the ingredients together until it becomes like fine breadcrumbs.
Tip the mixture into the prepared tin & spread out evenly.
Lay a large piece of clingfilm over the top & firmly press the mixture into the tin, smoothing out the top as you go.
Place the shortbread into the fridge and chill for at least 30 minutes (but up to 24 hours) before baking.
Preheat your oven to 180°C/Fan 170°C.
Perforate the top all over with a fork then sprinkle with a few tablespoons of sugar.
Place into the oven and bake for 25 – 30 minutes until it’s a nice golden colour round the edges.
Allow to cool completely in the tin before removing and slicing into 24 fingers.
Break the chocolate into a plastic zip lock bag, seal & heat in the microwave in 20 second intervals. Give it a good mushy squeeze in between each blast until it’s all melted and smooth.
Place the shortbread fingers on a cooling rack set over a sheet of newspaper or a tray. Snip the corner of the bag off and pipe zigzags of chocolate over each shortbread. Allow to set at room temperature before storing in an airtight container. Consume within 1 week.
It’s such a simple biscuit yet seriously scrummy! I love the texture of shortbread. That immediate crunch followed by a melt in the mouth crumbliness… just YUM. And hey, a little bit of chocolate never hurt anyone right? Everything in moderation… *cough* ehem, yeah. (She says after scoffing 5!)
I hope you enjoyed the post my lovelies, until next time!