Shortbread biscuits are always a welcomed snack, and with these white-choc finger forms, they've never been easier to dunk into your coffee at morning tea...
Shortbread biscuits are always a welcomed snack, and with these white-choc finger forms, they’ve never been easier to dunk into your coffee at morning tea…
Ingredients
Method
1.Grease a 19cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 3cm above pan edges.
2.Process nuts in a food processor until finely chopped.
3.Beat butter, sugar and vanilla in a small bowl of an electric mixer until fluffy. Transfer to a large bowl. Add nuts and combined sifted flours. Stir until just combined.
4.Press mixture over base of prepared pan. Smooth over top. Refrigerate for 15 minutes. Using a sharp knife, score dough into 18 equal fingers.
5.Cook in a moderately slow oven (160C) for about 30 minutes, or until lightly golden. Remove from oven. Gently cut through score marks to the base of pan. Cool in pan.
6.Using baking paper as a guide, lift shortbread from pan onto a board. Gently cut through score marks again to separate shortbread ngers.
7.Melt chocolate in a heatproof bowl sitting over a saucepan of simmering water. Stir until smooth. Transfer to a small jug.
8.One at a time, dip one end of shortbread fingers into chocolate. Place on a tray lined with baking paper. Stand at room temperature until set.
