Double Chocolate Shortbread Fingers Recipes

Steps:

• Heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment. Put the butter and sugar in a large bowl and beat with an electric hand whisk for about 5 mins until pale and fluffy. Add the vanilla extract and beat again until fully incorporated.
• Sift in the flour, cornflour and baking powder, and fold into the mixture using a spatula until combined (the dough should have a tacky consistency). Spoon the dough into a piping bag fitted with a large star-shaped nozzle. If all the mixture doesn't fit, do it in 2 batches.
• Pipe 10cm long, 1.5cm wide fingers onto the baking sheets, making sure there are 3cm spaces between each finger. Bake for 8-10 mins, swapping the trays over halfway through the cooking time, until pale golden and cooked through. Leave to cool on the baking sheets for a few mins, then transfer to wire racks.
• Melt the chocolate separately over a pan of gently simmering water (making sure that the bottom of the bowl doesn't touch the water) or in the microwave in short bursts, stirring every 15 secs or so. Dip 1 end of the shortbread fingers into the bowl of milk chocolate and the other end in the white chocolate. Leave to set on baking parchment before serving.

Steps:

• Mix the butter and sugar together with a wooden spoon. Stir in the flour and cocoa, followed by the chocolate chips - you'll probably need to mix it together with your hands at this stage. Halve the dough and roll each piece into a log about 5cm thick. Wrap in cling film and chill for 1 hr or for several days. Can be frozen for up to 1 month.
• Heat oven to 180C/160C fan/gas 4. Slice logs into 1cm-thick rounds, transfer to a baking tray lined with baking parchment and bake for 10-12 mins. Cool on the tray.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Combine butter, confectioners' sugar, and vanilla bean halves in a bowl. Beat on low speed until smooth. Gradually mix in sifted flour until incorporated and dough pulls away from the sides of the bowl. Do not overmix. Press dough evenly into the prepared baking dish.
• Bake in the preheated oven until pale golden, about 18 minutes. Allow to cool for 10 to 12 minutes.
• While shortbread is cooling, preparing chocolate ganaches. Combine dark chocolate chips and 2 tablespoons cream in a small saucepan over low heat; cook and stir until melted and smooth, 2 to 3 minutes. Repeat with white chocolate chips and remaining cream in a second saucepan. Be careful that the chocolate does not scorch.
• Drizzle both ganaches liberally over the shortbread using 2 spoons. Allow chocolate to cool and set, about 10 minutes. Cut shortbread into squares.

Steps:

• 1. Line a few baking sheets with parchment paper. Combine the nuts and toffee bits in a shallow bowl.
• 2. Combine the chocolate and oil in a small microwave-safe bowl. Heat the chocolate in the microwave on high until melted, 30 seconds to 1 minute depending on the strength of your microwave. Stir until smooth. (Alternatively, place water to a depth of 1 inch in the bottom of a double boiler or a large saucepan and bring to a bare simmer. Place the chocolate chips and oil in the top of the double boiler or in a stainless steel bowl big enough to rest on top of the saucepan without touching the water. Heat, whisking occasionally, until the chocolate is melted.)
• 3. Hold a cookie by one end and dip it into the chocolate, turning, to coat three quarters of the cookie; let the excess drip back into the bowl. Hold the cookie over the bowl of nuts and toffee bits and sprinkle some of the mixture onto the chocolate-coated top and sides of the cookie. Place the cookie on a prepared baking sheet. Repeat with the remaining cookies. Let the cookies rest until the chocolate is set, about 30 minutes.
• Chocolate-Toffee Shortbread Fingers will keep, between layers of parchment paper, in an airtight container at room temperature for up to 1 week
• Note:
• To toast the pecans, place them in a single layer on an ungreased baking sheet and bake in a 350°F oven, shaking the pan occasionally, until fragrant, 5 to 10 minutes. Watch them closely to make sure they don't burn, and transfer the toasted nuts to a plate to let them cool.

Steps:

• Preheat the oven to 325°F. Butter a 12-by-8-inch rimmed baking sheet, and line with parchment paper, leaving a 1-inch overhang on long sides; set aside. In a medium bowl, whisk together flour, cocoa, cinnamon, salt, and baking soda until combined.
• In an electric mixer fitted with the paddle attachment, beat the butter and superfine sugar on medium-high speed until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl. Add flour mixture, and beat on medium speed until just combined.
• Using a small offset spatula, evenly spread dough in prepared baking sheet. Chill in the freezer or refrigerator until dough is firm, about 15 minutes. Prick dough all over with a fork; bake until just firm to the touch, about 20 minutes. Transfer to a wire rack. While still hot, use a large knife to cut shortbread into 4-by-1-inch pieces. Sprinkle with granulated sugar. Cool completely in the pan. Shortbread can be kept in an airtight container at room temperature for up to 1 week.

Steps:

• Set oven to 325°.
• Lightly grease cookie/baking sheets.
• In a bowl cream butter, vanilla and icing sugar for about 5 minutes until very fluffy (beat no less than 5 minutes!).
• Mix in flour and pinch of salt (if you are using salted butter, omit salt) mix till combined.
• Stir in 1 cup mini chocolate chips.
• Gather up about 1-1/2 tablespoons dough and shape into about 2 x 1/2-inch logs (or you can make them into larger size if desired).
• Place on cookie sheets about 1-1/2-inches apart.
• Bake for about 10-14 minutes or until the logs are firm.
• Let cookies cool COMPLETELY in the pan before removing them to a rack (they will break if moved when warm!).
• In a microwave or a double boiler melt the remaining 2 cups mini chocolate chips with 2 tablespoons Crisco shortening until smooth.
• Dip one end in the chocolate then into the chopped nuts.
• Holding the cookie in the middle, repeat with the other end of the cookie.
• Place on waxed paper to set.

Steps:

• Heat oven to 325°F
• Line 8-inch square baking pan with aluminum foil, extending over edges 1 inch.
• Combine butter, powdered sugar and brown sugar in large bowl.
• Beat at medium speed, scraping bowl often, until creamy.
• Reduce speed to low; add flour, baking powder and salt. Beat until well mixed.
• Press dough into prepared pan; prick with fork every 1/2 inch.
• Bake for 22 to 25 minutes or until lightly browned.
• Lift cookies from pan using aluminum foil ends.
• Place on cutting board.
• Immediately cut into 30 (2 3/4x3/4-inch) pieces.
• Place caramel topping in small saucepan.
• Cook over medium heat, stirring constantly, until caramel has slightly thickened (2 to 3 minutes).
• Remove from heat; drizzle caramel over cookies.
• Sprinkle with almonds.
• Cool to lukewarm; carefully separate.
• Cool completely.
• Melt chocolate chips in small microwave-safe bowl on MEDIUM (50% power) until softened (1 to 1 1/2 minutes).
• Stir until smooth.
• Drizzle over cooled cookies.
• Let stand until set.

Steps:

• Place half the chocolate in top of double boiler, or in a bowl, over a pan of hot but not boiling water. Stir chocolate with a wooden spoon until it is melted. Gradually add remaining half of chocolate, stirring occasionally until smooth. Remove from heat.
• Meanwhile, combine the sugar, corn syrup, and 1/4 cup water in a small saucepan. Bring mixture to a boil, and stir until sugar is dissolved. Remove pan from heat. Whisk the sugar syrup into the melted chocolate until smooth. Stir in the vanilla extract. Keep the glaze warm by setting over a pot of warm water. The glaze will keep up to 2 days in the refrigerator; it can be rewarmed in a hot-water bath before drizzling.

Steps:

• Preparebasic shortbread. Form dough into a disk; wrap in plastic, and refrigerate for at least 1 hour (or overnight). Roll out to a 1/2-inch thickness. Cut into 1-by-3-inch rectangles; refrigerate for 20 minutes. Bake on a cookie sheet until firm and just starting to color, 20 to 25 minutes. Let cool completely.
• Make glaze: Coarsely chop semisweet chocolate; melt in a heatproof bowl set over (not in) a pan of hot but not boiling water, stirring with a wooden spoon. Stir in safflower oil (for gloss). Remove from heat, and let cool 10 minutes. Dip 1/3 of each cookie into chocolate glaze, and transfer to a parchment-lined baking sheet. Refrigerate until glaze is set, about 10 minutes. Cookies can be stored, in single layers between waxed or parchment paper, in airtight containers at room temperature for 1 week.

Steps:

• 1. Preheat the oven to 325°F. On a large plate, combine the sugar, cocoa, gingers, and chocolate and mix. Set aside.
• 2. Cut the log into twenty 1/2-inch rounds. Firmly press one cut surface of each round into the cocoa mixture and arrange the rounds 2 inches apart on all sides on a parchment-lined or nonstick cookie sheet or sheets.
• 3. Bake until golden brown, 15 to 20 minutes. Remove the cookies with a spatula and cool on a wire rack.

Steps:

• Preheat oven to 325°F
• Using an electric mixer, beat butter, sugars and salt for about 1 minute. Beat in vanilla.
• Reduce speed and add flour in 3 additions, beating just until blended. Stir in 3/4 cup chocolate chips.
• Transfer dough to an ungreased 13-by-9-inch baking pan.
• Press dough evenly on bottom of pan with your fingers.
• Bake until golden brown, about 35 minutes; do not underbake.
• Let cool for 5 minutes.
• Cut shortbread in pan, lengthwise and crosswise into quarters, then lengthwise into 32 rectangles.
• Let cool in pan.
• Melt remaining chocolate and oil in a small saucepan over low heat, stirring, until smooth.
• Dip half of each cookie into chocolate; place on wax paper.
• Let stand until chocolate is set.
• (Cookies may be made up to 4 days ahead and stored, tightly wrapped, at room temperature.).