January 8/9, 2011: Chocolate-Dipped Shortbread Fingers

Chocolate-Dipped Shortbread Fingers

This is a variation of Scottish Shortbread recipe posted January 5.

1 1/2 cups all-purpose flour
2 tablespoons rice flour
3/4 cup (1 1/2 sticks) sweet butter
1/2 cup superfine sugar
2 teaspoons vanilla extract
6 oz. bittersweet chocolate


Preheat the oven to 300 degrees F.  Line a 7 x 11 pan with foil.  Sift the all-purpose flour into a large bowl and add the rice flour.

Beat the butter and the superfine sugar until smooth.  Add the vanilla extract and stir in the granulated sugar.  Work the dough until it starts to clump together, then press it into the pan.

Bake for 45 to 50 minutes.  The shortbread will look cooked before it actually is, so ensure that it bakes for the full 45 minutes.

Remove from the oven. and cut into fingers.
Cool for 20 minutes and remove from the pan.
Melt the chocolate.  Half-dip each finger into melted bittersweet chocolate.  Remove excess chocolate from the base of each piece and place the shortbread fingers onto parchment paper until the chocolate sets.

Store in an airtight container for up to 5 days.

Makes 1 1/2 dozen.