Chocolate-dipped festive shortbread biscuits

‘Neighbourhood nibbles’

This holiday season, we have been inundated with people wanting to volunteer or help their local community. So we’ve made this super easy and delicious recipe for decorative biscuits you can bake and give out to your neighbours as a way of spreading some festive cheer.

 

 


Makes about 20 finger biscuits (depending how big you make them!)

100g caster sugar

300g plain flour

200g cold butter

Zest of 1 large orange (optional but delicious)

Pinch salt

Bar of dark, milk or white chocolate

Equipment: medium bowl, medium sized roasting tray (approx. 30x25cm but slightly smaller will do – just increase cooking time) if making fingers, or just a large baking or roasting tray if you’re making rounds

  1. Pre-heat your oven to 160 degrees and line the roasting tray with baking paper, ensuring it goes up the sides a little
  2. Place the sugar, flour, salt, orange zest (if using) and butter into a medium bowl. Using your fingertips, rub together the ingredients until you have a mixture that looks like breadcrumbs
  3. Sprinkle the mixture evenly all over the lined roasting tray
  4. Press down very firmly with your hands – the mixture will press together and start to resemble a dough in the tray
  5. Bake for approximately 35 minutes or until the biscuit is very lightly golden brown. Remove from the oven and allow to cool slightly
  6. When it has firmed up a little but is still slightly warm, remove from the tray by lifting up the baking paper and cut into fingers – start by slicing in half lengthways and then cut widthway fingers approximately 1.5 inches thick. You will end up with 2 rows of fingers.
  7. As they cool, melt the chocolate either in the microwave or in a heatproof bowl over a pan of simmering water
  8. Dip the ends of the fingers in the chocolate and place onto a clean piece of baking paper, a little spaced apart so they set individually
  9. Set completely in the fridge, then serve.

If you don’t have a medium baking or roasting tray to make finger shaped biscuits, you can press the breadcrumb mix into 15-20ish balls and press into round biscuit shapes. Place them well spaced apart on the baking tray and bake for approximately 12-15 minutes or until lightly golden brown.

Method

  1. Pre-heat your oven to 160 degrees and line the roasting tray with baking paper, ensuring it goes up the sides a little
  2. Place the sugar, flour, salt, orange zest (if using) and butter into a medium bowl. Using your fingertips, rub together the ingredients until you have a mixture that looks like breadcrumbs
  3. Sprinkle the mixture evenly all over the lined roasting tray
  4. Press down very firmly with your hands – the mixture will press together and start to resemble a dough in the tray
  5. Bake for approximately 35 minutes or until the biscuit is very lightly golden brown. Remove from the oven and allow to cool slightly
  6. When it has firmed up a little but is still slightly warm, remove from the tray by lifting up the baking paper and cut into fingers – start by slicing in half lengthways and then cut widthway fingers approximately 1.5 inches thick. You will end up with 2 rows of fingers.
  7. As they cool, melt the chocolate either in the microwave or in a heatproof bowl over a pan of simmering water
  8. Dip the ends of the fingers in the chocolate and place onto a clean piece of baking paper, a little spaced apart so they set individually
  9. Set completely in the fridge, then serve.

If you don’t have a medium baking or roasting tray to make finger shaped biscuits, you can press the breadcrumb mix into 15-20ish balls and press into round biscuit shapes. Place them well spaced apart on the baking tray and bake for approximately 12-15 minutes or until lightly golden brown.

Ingredients

Makes about 20 finger biscuits (depending how big you make them!)

100g caster sugar

300g plain flour

200g cold butter

Zest of 1 large orange (optional but delicious)

Pinch salt

Bar of dark, milk or white chocolate

Equipment: medium bowl, medium sized roasting tray (approx. 30x25cm but slightly smaller will do – just increase cooking time) if making fingers, or just a large baking or roasting tray if you’re making rounds


These buttery biscuits can be adapted to make lots of different flavours!

Try adding nuts or dried fruit, lemon or orange zest or even chocolate chips.

Dipped in melted chocolate they make a fantastic homemade Christmas gift for someone – try sprinkling the unset chocolate with cocoa nibs, dried rose petals, dried lavender, crushed pistachios for an extra special festive twist.

Make them vegan by substituting the butter for your favourite vegan block and be sure to use dark dairy free chocolate.

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