Chocolate-Dipped Shortbread

Title:
Chocolate-Dipped Shortbread

Yield:
30 Biscuits

Categories:
Biscuits




Ingredients:





     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.


 


 Source: CHAT Magazine


 


 paper


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini