Chocolate Shortbread Fingers
April 2, 2019
My mother plays Mah-jongg with a bunch of her friends on Wednesdays and this week is her turn to host. I am making these for her to serve, because …she can’t bake.
These are pretty much the chocolate version of the shortbread that I made a few weeks ago, so I am not too worried about this recipe, as the other one came together just fine.
This recipe calls for superfine sugar, not granulated, not powdered sugar.
Superfine.
Superfine is not easy to come by. I looked up some substitutes online. Most sites said if it was for baking, just use granulated sugar, superfine is more for dissolving in drinks.
The suggestion I used was to put granulated sugar in the food processor for a minute or two until the sugar is ground to fine.
So that’s what I did.
Now I have Superfine sugar
The dough came together nicely, just as the regular shortbread finger dough.
I assembled my makeshift half pan with the mini muffin tin and a small tray.
This dough is also tough like the regular shortbread. I am not sure how you are supposed to spread it with an offset spatula, it is very thick. I used my hands to spread the dough around. That really is the most difficult part of the recipe.
This time I remembered to chill the dough and prick it with a fork before putting it in the oven.
It looked ok but needed a few more minutes to be firm to the touch before I took it out of the oven.
The cooling process is to move it to the cooling rack and while still warm cut it into fingers.
Well, I tried to move it too early and one side crumbled a little bit, the dough had not firmed enough and was soft like a sponge cake…this is ok because my mom only needs half and my kids are not picky about cookies.
So, half are nice chocolate fingers, the rest broken up pieces of shortbread – which didn’t last more than a day anyway.
These were really good, not as flaky as the original shortbread fingers, but had a great chocolate cinnamon flavour that was not too sweet. It almost like fudge!
Absolutely Bakeable!
