Chocolate fingers

One of the things I love about baking is the pureness of the ingredients. Here in NZ, we are so lucky to have access to ingredients that are free from chemicals, hormones and other nasty fillers. We also have trustworthy brands that have been around for decades (Barkers of Geraldine) and centuries (Chelsea, Edmonds and Whittakers.) Even relative newcomers like Lewis Road Creamery and Otaika Valley quickly stamped their mark with gorgeous products and raised the bar extremely high for other dairy and egg producers.

ingredients

When my nana first started baking these chocolate fingers around 60 years ago, her ingredients would have been as pure as pure can be, so it only seems fitting that mine are as well. Two shortbread biscuits are sandwiched together with raspberry jam and then dipped in dark chocolate. There might be a teeny bit of fiddling about but they’re very much worth it.

Ingredients

6oz (170g) sugar
10½oz (300g) butter
2 eggs
9oz (255g) flour
9oz (255g) cornflour
1½ teaspoons baking powder
Raspberry jam
200g dark chocolate

Method

Preheat your oven to 180°C and line a couple of baking trays with baking paper.
Sift the flour, cornflour and baking powder into a bowl and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, scraping down the sides when necessary.
Add the eggs and beat again.
With the mixer on low, gradually add in the flour mixture and mix until a soft dough forms.
Roll the dough into small fingers, or use a piping bag.

pastry bag
Bake for 15 minutes, or until they start to turn a pale golden colour. Do not overbake!
Leave to cool completely.
Match up the fingers then sandwich together with jam. Melt the chocolate, dip each end and leave to set. Store in an airtight tin.

Notes

  • This recipe can be easily halved.
  • I used a piping bag for the first time. The dough took a bit of effort to squeeze out but the fingers ended up being a lot more uniform, and it took less time than rolling.
  • Makes about 30 fingers.
  • Don’t waste any leftover melted chocolate. Drop spoonfuls onto baking paper and top with nuts, dried fruit etc. and chill

 

© Once Upon An Egg. All images and content are copyright protected. Please don’t use my images without permission. If you want to republish this recipe, please re-write it in your own words, or link back to this post for the recipe.

Advertisements