Chocolate Shortbread Fingers
23 people added this to their Recipe Box
This recipe makes 24 bars servings
Nutritional Info |
|
|---|---|
| Per bar: about | - |
| cal | 113113 cal |
| pro | 1 g1g pro |
| total fat | 7 g7g total fat |
| sat. fat | 4 g4g sat. fat |
| carb | 12 g12g carb |
| fibre | 1 g1g fibre |
| chol | 15 mg15mg chol |
| sodium | 25 mg25mg sodium |
| potassium | 32 mg32mg potassium |
| % RDI: | - |
| iron | 44 iron |
| vit A | 55 vit A |
| folate | 77 folate |
- Preparation time: 10 minutes Chill: 30 minutes
- Cook time : 40 minutes
- Total time : PT40M
Ingredients
- 3/4 cup unsalted butter , softened3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar 1/2 cup granulated sugar
- 1 oz bittersweet chocolate , melted and cooled1 oz bittersweet chocolate, melted and cooled
- 1/2 tsp vanilla 1/2 tsp vanilla
- 1-1/3 cups all-purpose flour 1-1/3 cups all-purpose flour
- 1/4 cup cocoa , sifted1/4 cup cocoa, sifted
- 1/4 cup cornstarch 1/4 cup cornstarch
- 1/4 tsp salt 1/4 tsp salt
- Topping:
- 1 oz bittersweet chocolate , melted1 oz bittersweet chocolate, melted
Preparation
In bowl, cream butter with sugar. Stir in cooled chocolate and vanilla.
In separate bowl, whisk together flour, cocoa, cornstarch and sa< 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.
In separate bowl, whisk together flour, cocoa, cornstarch and sa< 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.
Source : Canadian Living Magazine: May 2010
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