Tested till perfect Chocolate Shortbread Fingers

Chocolate Shortbread Fingers

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2010

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 10 minutes Chill: 30 minutes
  • Cook time 40 minutes
  • Portion size 24 bars


  • 3/4 cup 3/4cupunsalted butter, softened
  • 1/2 cup 1/2cupgranulated sugar
  • 1 oz 1ozbittersweet chocolate, melted and cooled
  • 1/2 tsp 1/2tspvanilla
  • 1-1/3 cups 1-1/3cupsall-purpose flour
  • 1/4 cup 1/4cupcocoa, sifted
  • 1/4 cup 1/4cupcornstarch
  • 1/4 tsp 1/4tspsalt


  • 1 oz 1ozbittersweet chocolate, melted
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In bowl, cream butter with sugar. Stir in cooled chocolate and vanilla.

In separate bowl, whisk together flour, cocoa, cornstarch and salt; stir into butter mixture. Turn out onto lightly floured surface; knead until smooth, 5 to 10 turns.

Press into parchment paper–lined 9-inch (2.5 L) square metal cake pan. Refrigerate until chilled, about 30 minutes. Score into 24 bars. Using fork or wooden skewer, prick each once or twice.

Bake in 325°F (160°C) oven until firm, about 40 minutes. Let cool in pan on rack for 5 minutes.

Topping: Using sharp knife and leaving in pan, cut through score lines; let cool completely. Drizzle with chocolate.

Nutritional Information Per bar: about

cal 113 pro 1g total fat 7g sat. fat 4g
carb 12g fibre 1g chol 15mg sodium 25mg
potassium 32mg

% RDI:

iron 4 vit A 5 folate 7
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