Close
Ingredients
| unsalted butter: 1 1/2 cups (softened) |
| all-purpose flour (unsifted): 2 1/2 cups |
| all-purpose flour (unsifted): 2 Tbl |
| dutch cocoa: 4 1/2 Tbl |
| ground cinnamon: 1/2 tsp |
| salt: 1/2 tsp |
| baking soda: 1/4 tsp |
| caster sugar (superfine): 1 cup |
| granulated sugar |
Chocolate Finger Shortbread
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
20 min -
Servings
24 serving(s)
Tags
- Preheat oven to 325 degrees F.
- Butter/spray a 12″x8″ rimmed baking sheet. Line with parchment paper, letting it hang over the long sides.
- Whisk together flour, cocoa, cinnamon, salt, and baking soda. Set aside.
- Beat together butter and sugar on medium speed until light and fluffy. If you don’t have superfine sugar, process granulated sugar in a food processor for 15 seconds.
- Add flour mixture and mix until just combined.
- Spread dough into baking sheet. Chill dough in refrigerator or freezer for about 15 minutes or until firm.
- Prick dough all over with a fork. Bake for about 20 minutes or until firm.
- While still hot, cut into 4″x1″ pieces.
- Sprinkle top of shortbread with granulated sugar.
- Cool completely in the pan.