Wednesday, October 28, 2009

Chocolate MatchSticks

Found a recipe for chocolate fingers from "Chocolate Galore" by Caroline Barty which I borrowed from the NLB. What started out as chocolate fingers ended up being chocolate matchsticks...

Crisp, buttery Viennese fingers dipped in milk chocolate

Recipe for Chocolate Fingers

120g butter, slightly softened
40g icing sugar, sifted
1 tsp vanilla essence
120g plain flour
80g chocolate, broken into pieces

1) Cream butter, sugar & vanilla essence till light & fluffy.
2) Fold in the flour till you achieve a smooth dough.
3) Fill the dough into a piping bag with a 2cm fluted nozzle. Pipe out 7.5cm long fingers onto a non-stick baking sheet. Leave gap to allow for expansion.
4) Bake for 10-15 minutes in a preheat oven of 180 degrees celcius.
5) Leave them on baking sheet for a few minutes before transferring to a cooling rack to cool completely.
6) Melt chocolate in a bowl over hot water. Dip the ends of the biscuits into the melted chocolate & place on non-stick perchment until hard.

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