Milk Chocolate Shortbread Fingers
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
These milk chocolate shortbread fingers are my go to treat when I want something impressive but don't have much time. With just 45 minutes total from start to finish, you'll have a batch of buttery, chocolatey bites ready to enjoy or share. The almond meal adds a wonderful texture while boosting protein and healthy fats, making these feel a bit more nourishing than your typical shortbread. Best of all, the ingredient list is straightforward and likely already in your pantry, so you can whip these up on a whim without a special trip to the shops.
Ella x
Ingredients
- 400 gunsalted butter
- 200 gcaster sugar
- 200 gself-rising flour
- 10 gbaking powder
- 5 gsalt
- 400 gmilk chocolate
- 2 egg whiteegg whites
- 1 mlvanilla extract
- 100 gpalm oil
- 100 galmond meal
- 50 gdark cocoa powder
Detail level
Instructions
- 1
Preheat the oven to 180°C (350ºfF). Line a baking tray with parchment paper.
Tip: To prevent shortbread from spreading, ensure the baking tray is chilled before use.
- 2
In a medium bowl, whisk together the flour, self-rising flour, baking powder, and salt. Set aside.
Tip: Whisking the dry ingredients ensures an even texture.
- 3
In a large bowl, cream the butter and caster sugar until light and fluffy.
Tip: Allow the mixture to cool slightly to prevent overmixing.
- 4
Add the egg whites, one at a time, and mix until fully incorporated.
Tip: Be cautious not to introduce too much air, as this can lead to a dense shortbread.
- 5
Add the vanilla extract and mix until combined.
Tip: Vanilla enhances the overall flavor, but feel free to omit if not desired.
- 6
Gradually add the dry ingredients and mix until just combined.
Tip: Avoid overmixing, as this can lead to tough shortbread.
- 7
Melt the milk chocolate in a double boiler or in a microwave-safe bowl in 30-second increments, stirring between each interval.
Tip: Ensure the chocolate is smooth and glossy before proceeding.
- 8
Roll the dough into a log and wrap in parchment paper. Chill for at least 30 minutes.
Tip: Chilling the dough helps the shortbread retain its shape during baking.
- 9
Slice the log into 1-inch thick fingers. Place on the prepared baking tray and bake for 15-20 minutes, or until lightly golden.
Tip: Keep an eye on the shortbread during the last 5 minutes of baking, as it can burn quickly.
- 10
Allow the shortbread to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
Tip: This step is crucial in preventing the shortbread from becoming soggy.
- 11
Melt the palm oil and almond meal in a small saucepan over low heat, stirring until combined.
Tip: The mixture will thicken as it cools, making it easier to dip the shortbread.
- 12
Dip each shortbread finger into the melted chocolate mixture, coating about 2/3 of the finger.
Tip: Use a fork to remove excess chocolate, ensuring a smooth coating.
- 13
Tap off any excess chocolate by gently tapping the fork against the side of the bowl.
Tip: A smooth coating is essential for an appealing presentation.
- 14
Place the dipped shortbread fingers on a parchment-lined surface and refrigerate for at least 30 minutes to set.
Tip: Chilling the chocolate will help it set properly, preventing it from becoming too soft.
- 15
Serve the milk chocolate shortbread fingers chilled, garnished with dark cocoa powder if desired.
Tip: The dark cocoa powder adds a touch of sophistication to the classic shortbread recipe.
Recipe Variations
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