Dark Chocolate Shortbread Fingers

Instructions

1. 1

   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.

2. 2

   In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.

   Tip: Make sure to sift the dry ingredients for an even texture.

3. 3

   Add the unsalted butter and use a pastry blender or your fingertips to work it into the dry ingredients until the mixture resembles coarse crumbs.

   Tip: Be careful not to overwork the mixture.

4. 4

   Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.

   Tip: Stir in the confectioners' sugar until well combined.

5. 5

   Pour the melted chocolate into the bowl with the dry ingredients and stir until the mixture comes together in a ball.

   Tip: Use your hands to shape the dough into a cohesive mass.

6. 6

   Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to allow the butter to firm up.

   Tip: This will help the cookies retain their shape during baking.

7. 7

   On a lightly floured surface, roll out the dough to a thickness of about 5mm (1/4 inch).

   Tip: Use a rolling pin to achieve an even thickness.

8. 8

   Cut the dough into finger-shaped strips, about 5cm (2 inches) wide and 15cm (6 inches) long.

   Tip: Use a pastry cutter or a knife to create the desired shape.

9. 9

   Place the shortbread fingers on the prepared baking sheet, leaving about 1cm (1/2 inch) of space between each cookie.

   Tip: Make sure to bake them evenly.

10. 10

    Bake for 20-25 minutes, or until the edges are lightly golden.

    Tip: Keep an eye on them after 18 minutes to avoid overbaking.

11. 11

    Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes.

    Tip: Transfer them to a wire rack to cool completely.

12. 12

    Once the cookies are cool, transfer them to a plate or serving dish and serve.